Summery Mediterranean flavours come together in this easy yet deliciously smokey pasta dish. The fresh tomato and ribbons of courgette add a wonderful contrast to the Oak Smoked Paprika and Tomato Pesto which is all united with the mozzarella melting everything together.

Ingredients

3 green courgettes (approx. 500g)

220g dried pappardelle

Salt and pepper

1 tbsp Early Harvest olive oil

4 tbsp Oak Smoked Paprika Pesto

2 x 125g buffalo mozzarella

75 g rocket

Ingredients

3 green courgettes (approx. 500g)

220g dried pappardelle

Salt and pepper

1 tbsp Early Harvest olive oil

4 tbsp Oak Smoked Paprika Pesto

2 x 125g buffalo mozzarella

75 g rocket

1

Place a large pan of salted water with a lid on a high heat. Whilst waiting for it to boil, trim the top and bottoms of the courgettes then use a peeler to cut ribbons, peeling each side 2 or 3 times before turning, until the seeds are reached. Set aside.

2

Once the water is boiling, add the pappardelle and cook for 7-10 minutes (or follow the guidelines on the packet). When the pappardelle is cooked, add the courgette ribbons, stir, leave for 5 seconds and then drain into a colander. Allow to steam dry for a few minutes.

3

Using the same pan, add the olive oil and pesto and stir so that the pesto loosens and spreads. Return the pasta and courgettes to the pan and use tongs or a spoon to coat well. Taste and season with extra salt and pepper as you feel is necessary. Break the mozzarella into pieces, add to the pan with the rocket and stir through. Divide between plates and serve immediately.

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