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Recipes COURGETTE PAPPARDELLE

COURGETTE PAPPARDELLE

Prep 15 mins
Cooking 10 mins
Serves 2

Avoiding carbs but still want the pleasure of tucking into a plate of ‘pasta’? This courgette pappardelle recipe is the answer. All you need it the fattest courgettes you can lay your hands on plus a veggie peeler to create wide ribbons of courgette pappardelle in seconds! A generous shake of our NEW Cape Herb & Spice Steam Veggie Seasoning, a few peas, feta and mint for freshness and you have yourself a plate of ‘pasta’ with all the joy and none of the guilt!

- WHAT YOU WILL NEED -

  • 10 extra large courgettes
  • extra virgin olive oil
  • a fat clove of garlic, peeled
  • half a cup of fresh or frozen peas
  • Cape Herb & Spice Steam Veggie Seasoning
  • juice of half a lemon
  • a wheel of soft, creamy Danish-style feta
  • a deseeded red chilli, finely sliced
  • a handful of small mint leaves
  • edible flowers and pea shoots, for decorating

- METHOD -

Use a vegetable peeler to peel the courgettes into long, wide ribbons. Add 2-3 tablespoons of olive oil to a non-stick pan and gently fry the clove of garlic for four minutes to impart a subtle garlic flavour to the oil. Remove the garlic. Turn up the heat and add the courgette ribbons and peas to the pan.

Toss the courgettes a few times as they fry or gently stir them, taking care not to break them up. Season them with a few generous shakes of the Cape Herb & Spice Steam Veggie Seasoning and squeeze over the juice of half a lemon. Plate up and crumble over feta, scatter over chilli and mint leaves. Tuck in!

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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