Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Zucchini with Garlic & Tarragon Fettuccini
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Spring pasta on a plate never looked more amazing. I saw these gorgeous zucchini flowers at the fruit and veg market and had to use them in this dish that I served up at last supper club. It was truly amazing and even the non veggie male attendees loved every but of it.
I used the stunning Delverde fettuccini pasta which you can purchase from Coles supermarkets.
- 500g fettuccini
- Olive oil
- 400 grams zucchini, thinly sliced on a angle
- 6 zucchini flowers (optional)
- 1 leek, white part sliced
- 2 tablespoons of fresh tarragon, roughly torn
- 4-5 cloves of garlic, crushed
- 1 teaspoon dried chilli (optional)
- 1/2 cup grated pecorino cheese
- Salt and cracked black pepper
- Bring to the boil a large pot of water.
- Place a large pan on medium high heat with a drizzle of olive oil and sear the zucchini flowers on all sides. Remove from pan and set aside. If you do not have zucchini flowers skip this step.
- Drizzle a little more olive oil and pan char the sliced zucchini until slightly golden but not soggy.
- Lower heat to medium and stir through leek until softened.
- Salt water and cook pasta as per packet instructions.
- Stir in garlic for a minute until fragrant but do not burn as it will. If using chilli add it in at this point too.
- Drain pasta reserving half a ladle of pasta water. Stir in pasta with pasta water to the zucchini mixture, salt, pepper and grated pecorino, simmer on low heat until sauce thickens slightly.
- Serve with grilled zucchini flowers and extra grated pecorino cheese.
- Protein such as prawns, chicken would work amazing with this recipe.
- If you can’t get your hands on zucchini flowers leave them out.
- If you cannot find tarragon, replace with parsley and thyme.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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