Zucchini and Green Olive Pasta
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Zucchini and Green Olive Pasta

Zucchini and Green Olive Pasta

Ingredients

Method

  • 450g zucchini, grated
  • 2 tsp sea salt
  • 350g pitted green olives, chopped
  • 50g basil leaves
  • 3 tbsp capers
  • 2 crushed garlic cloves
  • 300g pappardelle pasta
  • 3 tbsp olive oil
  • 50g pine nuts
  • 75g grated pecorino
  • Add the grated zucchini to a sieve and mix in the sea salt. Leave to stand for 15 mins. Meanwhile, mix the olives, torn basil leaves, garlic and capers to a small bowl, then drain the zucchini, squeeze out the excess moisture and pat dry with kitchen paper.
  • Heat the oil in a frying pan and cook the zucchini and pine nuts for 5 mins. Cook the pasta in boiling salted water until al dente, then drain and reserve a splash of cooking water. Tip the olive mixture, pasta and reserved cooking water into the pan with the zucchini, and toss well. Transfer to serving plates, sprinkle with cheese and a little more olive oil and pepper, and enjoy.
20 mins
4 serving

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