• Papardelle with baby marrow, ricotta and caper sauce

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 45ml (3 tbsp) butter
    • 60ml (1/3cup) avocado oil
    • 1 onion, finely chopped
    • 1 garlic clove, finely chopped
    • 4 baby marrows, julienned
    • 10 capers, drained
    • salt and freshly ground black pepper, to taste
    • 500g papardelle
    • 250g fresh ricotta, crumbled
    • 50g Parmesan, freshly grated

    Instructions

    1

    Heat the butter and oil in a pan and sauté the onion and garlic for a few minutes.

    2

    Add the marrows and toss until cooked. Add the capers, season and heat through.

    3

    Cook the pasta in plenty of salted boiling water until al dente and drain.

    4

    Transfer the pasta to a serving bowl and toss through the sauce to combine well.

    5

    Serve the pasta hot, topped with the ricotta and Parmesan.

    ×
    Exit mobile version