August
If you are running out of things to do with all your fresh summer herbs try this
very easy, tasty,spicy and morish pasta! And to keep things cool enjoy this dish with
a refreshing glass of pinot grigio. The spiciness of the pasta is a beautiful
combination with the spiciness of the wine; the herbs echo the hay-like characters;
the lemon zest mirrors the freshness of the wine and the pinenuts complement perfectly
the nutty and savoury flavours found in a good pinot grigio!
Casarecce with Zucchini, Chilli, Ricotta and Mint
500g (1lb) casarecce, or other short dried pasta
Olive oil
1kg (2lb) zucchini, sliced into 1cm-thick rounds
Extra virgin olive oil
3 cloves of garlic, finely chopped
1 fresh red chilli (or 1/2 teaspoon of dried chilli flakes)
250g (1/2lb) fresh ricotta cheese (crumbled) (use half this much if using processed ricotta out of a tub)
1/2 cup coarsely chopped mint
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon rind
1 tbsp lemon juice
1/2 cup pinenuts, roasted
1/2 cup finely grated parmesan, plus extra cheese, shaved, to serve
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Cook pasta in boiling salted water until al dente and drain
Meanwhile, heat 2 tbsp olive oil in a large heavy-based frying pan, then cook
zucchini, in batches, over medium heat, turning once until just beginning to brown.
Drain on absorbent paper.
Add 1/4 cup extra-virgin olive oil to same pan, then add garlic and chilli and
cook for 1 minute or until garlic just begins to turn golden. Add drained pasta
and combine well, then add zucchini and remaning ingredients to pan, season to
taste and combine well.
Serve immediately, drizzled with a little extra-virgin olive oil and scattered
with extra parmesan.
- ENJOY! - | 
