Recipes COURGETTE PAPPARDELLE
COURGETTE PAPPARDELLE
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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