Gourmet Today: Dave’s starter
David Darmanin shows us how to make pasta with zucchini, pistachios and mozzarella.
Teodor Reljic
Ingredients
500g sedani rigati pasta
½ cup extra virgin olive oil
6 cloves garlic, chopped
1 teaspoon crushed chili akes
3 large zucchini, diced
200g pistachio nuts, shelled and coarsely
chopped
Plenty of fresh parsley, ‑ nely chopped
200g fresh mozzarella, diced
Salt
Directions
For the pasta:
In a past pot bring water to the boil and salt. Add the pasta and stir occasionally. Boil for 8 to 12 minutes, until al dente. Pass through a sieve. Do not rinse.
For the sauce:
1) On medium flame, heat the olive oil in a saucepan. Lightly fry the garlic and chilli.
2) Increase the intensity of the flame, add in the zucchini and stir occasionally. Do not allow them to soften. Remove the pan from the flame and add the pistachios. Allow to settle.
3) Add the mozzarella and the parsley into the mixture and space out the cheese. Toss in the hot pasta and stir, until the mozzarella is seen melting with the heat of the pasta. Serve immediately.
This recipe originally appeared in the September 2009 edition of Gourmet Today.
