This was inspired by a recent video that Theo Randall posted on his Socials.
It starts with sweating off grated courgette before adding pasta water, and Mascarpone and bringing it together into a sauce.
My version has a little chilli and some basil in it, and we finished it with lemon zest and juice.
This was utterly delicious.
I really like how rich it is yet how summery it feels.
I’m also enjoying this thin cut egg pasta. It’s really rich.
Served with one of the Sauvy Bs I blagged last week. Much better pairing than the ragu, and a decent wine to boot.
by agmanning
1 Comment
Why does it look like noodle soup?