Pappardelle with courgette cream

⇐ The Green Book

Ingredients

for 2 portions

2 portions of pappardelle, ideally home made

500g courgette, diced

1 onion, sliced

2 cloves garlic, crushed

1 Tbsp butter

600ml boiling water

Method

1. Melt the butter in a pan and sweat the vegetables for 10 minutes. Add the boiling water and season and cook for a further 10 minutes. If the vegetables are not completely tender cook for a bit longer.
2. Blitz in a liquidiser till smooth and pass through a sieve. Check seasoning and keep warm.
3. Cook the pappardelle in plenty of boiling salted water. Drain and add to the creamed courgettes - adding a little pasta water if the sauce is too thick.

adapted from a recipe by Michel Roux Jr

pasta

italian pasta