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Zucchini tossed in Angel Hair Pasta Serves 4
2 small green zucchini
2 small yellow zucchini
3 cloves garlic, crushed
½ cup extra virgin olive oil
1 large onion, chopped
500g angel hair pasta
1½ tablespoons chopped fresh thyme
¼ cup freshly squeezed lemon juice
sea salt and freshly ground black pepper
shaved parmesan, to serve
1.Using the processing bowl fitted with
variable slicing disk, slice the zucchini to
about a 4mm thickness.
2. Place the zucchini slices into a bowl with
the crushed garlic and a little of the olive
oil, stir through and leave for 30 minutes.
3. Remove the variable slicing blade and
insert the processing blade, add onions
and roughly chop.
4. Meanwhile have a large pot of salted
boiling water ready for the pasta. It is best
to cook the pasta so that it is ready when
the zucchini is just cooked. Cook the pasta
until just tender.
5. Heat remaining oil in a large deep sided
frying pan and cook onions until they are
translucent. Add the zucchini rounds and
thyme and cook, stirring, until the zucchini
just starts to soften. Add the hot drained
pasta, lemon juice and salt and pepper to
taste. Stir through to combine.
Tip: Use the shaving blade disk to make
shaved parmesan to serve with this recipe.
Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Using the processing bowl fitted with the
universal 's' blade, place the basil, garlic,
juice, salt, pepper and oil in the processing
bowl. Pulse 3-4 times.
2. Push down any ingredients that may have
come up the sides of the bowl and add
the nuts and cheese. Process for a further
20 seconds or until a desired texture is
achieved.
To serve: Boil a large pot of boiling water
with a little salt in it. Cook 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back into pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Store remaining pesto in an airtight jar in the
refrigerator with a little extra oil on top to
prevent browning. Discard after 5 days.
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