CST @ HOME #16
WHAT YOU’LL NEED
30g basil leaves
10g oregano leaves
75ml olive oil
1 1/2 courgettes, cut into 5mm thick rounds
80g frozen peas or edamame beans
120g cherry tomatoes, halved
2tsp capers, roughly chopped
Zest 1/2 lemon
Splash of red wine vinegar
160g penne pasta
1 ball mozzarella
More torn basil leaves to garnish
Start by making the ‘sauce’. Blitz the basil and oregano with the olive oil in a food processor with a pinch of maldon salt until you have a smooth paste/oil. Set aside until needed.
Put the pasta on to boil in salted water as per packet timings.
Heat a large frying pan and toast off the pinenuts, remove and reserve until needed. In the same pan with a couple of tablespoons of olive oil, brown off the courgette rounds. Once nicely coloured chuck in the tomatoes and capers. Cook until the tomatoes soften and start to break up.
Add the peas or edamame beans, lemon zest and red wine vinegar. Season to taste.
Strain off the pasta and mix through. Mix in the basil and oregano ‘sauce’, tear in the mozzarella, add the pinenuts and torn basil leaves, stir well to coat and slightly melt the mozzarella. Serve.