This is a
simple and delicious pasta recipe. Just
like traditional Italian pasta dishes, it is not complicated but has great
flavour – especially if you use good quality ingredients. It is perfect for a mid-week meal or even
something you could serve to friends or family.
My husband made this recipe up so all credit to him for this one (and that is why there are no step-by-step pictures... sorry)!
Serves 2
What you
need
250 grams of
fresh fettuccine, or your pasta of choice
¾ cup peas
(frozen is fine)
2 onions,
chopped in half and then finely sliced into half-rings
1 zucchini
sliced into ribbons
1 cup of
vegetable stock
1 tablespoon
basil pesto
½ cup fresh flat
leaf parsley, roughly ripped or chopped
Salt and pepper
Olive oil
1 knob of
butter
1 clove garlic,
crushed
Parmesan
cheese, grated to serve
How to make
it
Gently melt the
butter and a good drizzle of olive oil in a pan and add the onion and garlic. On a low heat, cook the onions until soft and
cooked through. This will take a little
bit of time. Don’t rush this part, as
you don’t want the onions to burn, but to caramalise. It might take up to 10 minutes. Stir regularly.
Boil your pasta
water with a good pinch of salt in it.
When the water boils, add your pasta.
If you are using fresh pasta, it won’t take long to cook so make sure
you have the sauce ready for when the pasta is cooked. You will need to combine the two immediately.
Add the
zucchini and a tablespoon of pesto (or more if you like) and a good pinch of
salt. Stir gently for a couple of
minutes.
Add about ¾ of
a cup of vegetable stock or some water from the pasta pot to the sauce. When the pasta is just about ready add the
peas to the sauce.
Reduce or turn
off the heat on your sauce.
When the pasta
is cooked, add it to the sauce mix. I
just transfer the pasta from the water straight into the pan. Add your chopped parsley and stir to combine.
Serve with
grated Parmesan, parsley and cracked black pepper.
Enjoy!
