Courgette and hazelnut orecchiette with mozzarella recipe


  • 3tbsp olive oil
  • 2 large courgettes, thinly sliced
  • juice 1-2 lemons, plus a little zest
  • 350g (12oz) orecchiette pasta
  • 200g (7oz) frozen soya beans
  • 250g (9oz) bocconcini mozzarella
  • 1 garlic clove, crushed
  • + 2 more ingredients
    • 100g (4oz) hazelnuts, toasted and roughly chopped
    • large handful basil leaves

1. Heat the oil in a large frying pan and fry the courgettes on both sides until golden and caramelised. You might need to do this in batches as they need to brown properly to taste their best. Drain in a sieve and scatter over some sea salt and a little of the lemon juice while they're hot. 2. ...

View full recipe at SpringPad


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