Pasta, pasta and more pasta.
An Italian without his daily dose of pasta will soon have withdrawal symptoms which will promptly need to be fixed with a generous bowl of spaghetti, penne, fusilli, maccheroni, paccheri, farfalle and so on and on...
Well who can recollect them all? Pasta comes in so many forms and shapes and it is so versatile with all the sauces you can make with it.
And talking about pasta types : ever heard or tried garganelli before?
If you have never had it then you should give it a go. This "penne-like" pasta with prominent perpendicular ridges is typical of Emilia Romagna and it is made with eggs so it is more filling than normal pasta.
The most popular sauces for garganelli are ham and peas and a rich sausage-meat sauce.
But today I was just not in the mood for meat so a light and delicate zucchini pesto with almonds with juicy prawns + cherry tomatoes made the perfect dish for the whole family.
- Prep Time : 30 minutes
- Cook Time : 20 minutes
Wash the zucchini, cut them into quarters longways and remove the middle bit which can often have little seeds
Chop the zucchini and put them in a bowl with one garlic clove, grated Parmesan cheese, almonds, pine nuts, a pinch of salt, basil leaves and mint.
Whiz and reduce into a puree. Add 5 tbsp of olive oil slowly whilst you whiz it.
In a pan put a tbsp of olive oil and stir fry 2 garlic cloves with the halved cherry tomatoes. Add salt, toss for 5 minutes then add the cleaned prawns and cook for a further 3 to 4 minutes until the prawns have cooked.
Cook the pasta al dente in salty water and when you drain it leave a little cooking water in the sauce pan. Add the pesto and the prawns with the tomatoes and stir well with the pasta.
You can chop some almonds or pinenuts and sprinkle them over the pasta when you serve it.