Zucchini & broccolini orecchiette, pangrattato
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Garlic and herb butter
Zucchini (use ½ of supplied)
YOU’LL NEED: Large frying pan, medium saucepan, colander or sieve, knife, chopping board
PANTRY STAPLES: Salt
ALLERGENS: Dairy, garlic, gluten wheat, sesame
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
1. Prepare the produce: Wash all the vegetables. Halve the zucchini and slice thinly on the diagonal. Cut the yellow squash into thin wedges. Halve the broccolini. Thinly slice the chilli on the diagonal.
2. Cook the pasta: Bring a medium saucepan of salted water to the boil. Put the pasta in the boiling water. Boil for one minutes or until cooked through. When cooked strain through a sieve.
3. Cook the vegetables: Meanwhile, heat a frying pan over medium heat. Add the butter, zucchini and squash. Cook for a minute then add the broccolini stems and cook for 2 minutes. Add the broccolini tops, cooked pasta and chilli and a squeeze of the lemon. Cook for another minute, stirring, for all the flavours to come together.
4. To serve: Place the pasta on the serving dishes. Top with the pangrattato.