This capellini pasta with baby marrow ribbons and deconstructed four cheese sauce is the perfect lunch or dinner for busy weeknights. Pair with a delicious wine of your choice for an evening of captivating flavour.
Capellini pasta with baby marrow ribbons and deconstructed four cheese sauce
Ingredients
- 200g baby marrow
- 30ml (2 tbsp) olive/avocado oil
- 300g capellini pasta
- 100g ricotta, crumbled
- 100g gorgonzola, crumbled
- 100g crème fraîche
- 100g Parmesan, grated
Instructions
1
Cut the baby marrow into thin ribbons using a potato peeler, toss in oil and grill for a few minutes. Set aside.
2
In salted boiling water, cook the pasta until al dente and drain. Set aside.
3
Toss the baby marrow, ricotta and gorgonzola through the pasta and serve with crème fraîche and a generous helping of Parmesan.
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