Ingredients — what you'll need
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- 1 piece Zucchini
- 25 gram Parmesan
- 2 gram Chili Flakes
- 1 tablespoon Pine Nuts
- 2 gram Salt
- 5 gram Fresh Basil
- 300 gram Pappardelle
- 1 clove Garlic
- 13 gram Olive Oil
- 1 piece Lemon
- 2 gram Rainbow Peppercorns
- 15 gram Pecorino Romano
Step-by-step method
At a glance
This bright, zesty pasta comes together in just 25 minutes with minimal fuss. You'll quickly sauté tender zucchini with garlic and chilli, toss it with pappardelle, then finish with fresh lemon, creamy cheese, and toasted pine nuts for a vibrant summer dish that feels fancy but tastes effortlessly simple.
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Prep your ingredients
First, bring a pot of salted water to the boil for the pasta. Meanwhile, cut the zucchini into small cubes and slice the garlic thinly. Don't forget to grate the pecorino and parmesan as well.
Ingredients
- 1 piece Zucchini
- 15 gram Parmesan
- 15 gram Pecorino Romano
- 1 clove Garlic
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Sauté the base
Heat extra virgin olive oil in a pan. Add the garlic and chilli flakes and sauté briefly. Add the zucchini and let it soften.
Ingredients
- 10 gram Olive Oil
- 2 gram Chili Flakes
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Cook the pasta
Add the pappardelle to the boiling salted water. Stir occasionally while cooking so it doesn't stick and cooks evenly. Check the time on the packet - you want it al dente.
Ingredients
- 300 gram Pappardelle