This capellini pasta with baby marrow ribbons and deconstructed four cheese sauce is the perfect lunch or dinner for busy weeknights.
Capellini pasta with baby marrow ribbons and deconstructed four cheese sauce
- 200g baby marrow
- 30ml (2 tbsp) olive/avocado oil
- 300g capellini pasta
- 100g ricotta, crumbled
- 100g gorgonzola, crumbled
- 100g crème fraîche
- 100g Parmesan, grated
Cut the baby marrow into thin ribbons using a potato peeler, toss in oil and grill for a few minutes. Set aside.
In salted boiling water, cook the pasta until al dente and drain. Set aside.
Toss the baby marrow, ricotta and gorgonzola through the pasta and serve with crème fraîche and a generous helping of Parmesan.
TO DRINK: Constantia Uitsig Semillon will cut through the cheese.