Rachel Roddy shares a simple yet elegant pasta recipe featuring orecchiette with courgettes, a creamy parmesan sauce, and crunchy almonds. This dish is ideal for a quick weeknight dinner or a summer gathering, highlighting fresh seasonal produce.
Ingredients and Preparation
The recipe calls for 400g orecchiette, 500g courgettes (about 4 medium), 2 cloves of garlic, 100g grated parmesan, 200ml double cream, 50g flaked almonds, olive oil, salt, and pepper. Start by toasting the almonds in a dry pan until golden, then set aside. Slice the courgettes into half-moons and fry them in olive oil with minced garlic until tender and lightly browned.
Creating the Parmesan Cream
In a separate bowl, mix the grated parmesan with double cream to form a thick sauce. Season with salt and pepper. Cook the orecchiette in salted boiling water until al dente, reserving a cup of pasta water before draining.
Combining and Serving
Toss the hot pasta with the courgette mixture and parmesan cream, adding a splash of pasta water if needed to loosen the sauce. Serve immediately, topped with toasted almonds and extra parmesan. According to Roddy, this dish is best enjoyed fresh, with the cream coating each piece of pasta evenly.
