INGREDIENTS

INSTRUCTIONS

GARNISH
Top and tail the zucchini and cut at an angle into 5mm slices. String the
sugar snaps if necessary. Bring 8 litres of water to the boil in a large
deep saucepan and add 2tbsp salt. Add the pasta and cook until al dente.
Meanwhile, shoot the sugar snaps into 1.2 litres of boiling water with
11/2tsp of salt and cook, uncovered, for 3-4 minutes or until crisp and al
dente, then drain. Pop a serving bowl for the pasta into the oven to warm
or, better still, sit it on top of the pasta saucepan.
If you are adept at juggling and have enough stove space, you can fry the
zucchini while the pasta and sugar snaps are cooking. Heat the butter and
olive oil in a saut. pan, toss in the zucchini, increase the heat and
continue to toss for 3-4 minutes. Season with salt and pepper, cover the
pan and reduce the heat to medium for another few minutes, by which time
the zucchini should be tender but still al dente; draw off the heat.
By now, if your timing is good, the pasta too should be al dente, so drain
it quickly. Add the sugar snaps, chopped parsley and torn basil to the
zucchini, pour in the steaming hot pasta, sprinkle on two thirds of the
freshly grated parmesan and toss well. Taste and adjust the seasoning if
necessary.
Turn into the hot serving bowl and garnish with a few zucchini flowers, if
available, and basil leaves over the top. Rush to the table - serve on hot
plates with the remaining parmesan and freshly ground pepper.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”