The firm folds of orecchiette pasta are a texture treat with this silky sauce of garlic, chilli, lemon, sour cream, and Italian-style hard cheese. Tossed with chunks of charred baby marrow and handfuls of baby spinach. Mamma mia!
Grilled Courgette Orecchiette
Grilled Courgette Orecchiette
with a crunchy gremolata crumb & a sour cream sauce
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Lemon
- Lemons
- Onion
- Onions
- Orecchiette Pasta
- Panko Breadcrumbs
- Sour Cream
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 4-5 minutes until charred. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ a cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 45ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
Sunflower Seeds - 10g
Baby Marrow - 200g
Orecchiette Pasta - 125g
Panko Breadcrumbs - 50ml
Fresh Mint - 4g
Lemon - 1
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Sour Cream - 85ml
Spinach - 40g
Italian-style Hard Cheese - 25g
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 85ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
Sunflower Seeds - 20g
Baby Marrow - 400g
Orecchiette Pasta - 250g
Panko Breadcrumbs - 100ml
Fresh Mint - 8g
Lemon - 1
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Sour Cream - 170ml
Spinach - 80g
Italian-style Hard Cheese - 50g
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 2-3 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 5-6 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 130ml of the pasta water. Allow to simmer for 3-4 minutes until thick and silky, stirring frequently. Stir through half of the rinsed spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
Sunflower Seeds - 30g
Baby Marrow - 600g
Orecchiette Pasta - 375g
Panko Breadcrumbs - 150ml
Fresh Mint - 12g
Lemons - 2
Onions - 2
Garlic Cloves - 2
Fresh Chillies - 2
Sour Cream - 255ml
Spinach - 120g
Italian-style Hard Cheese - 75g
TOAST THE SEEDS
Fill a pot for the pasta with salted water and allow to come to a boil. Place a pan (large enough to accommodate the pasta and sauce) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GRILLED BABY MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. Do this step in batches to avoid overcrowding the pan. Return to the bowl on completion, cover to keep warm, and set aside.
AL DENTE, DELICIOUS!
When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of cooking water, and toss through some olive oil to prevent sticking.
GREMOLATA CRUMB
Return the pan to a medium heat with a drizzle of oil and a knob of butter. Once foaming, toast the breadcrumbs for 3-4 minutes until golden, shifting as they colour. Transfer to a bowl and stir through the chopped mint and some lemon zest to taste. Set aside for serving.
INDULGENT SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, sauté the sliced onion for 6-7 minutes until soft. Add the grated garlic and chopped chilli (to taste), and sauté for 30-60 seconds until fragrant. Lower the heat slightly and whisk in the sour cream and 170ml of the pasta water. Allow to simmer for 4-5 minutes until thick and silky, stirring frequently. Stir through half of the rinsed spinach, half of the grilled baby marrow, a squeeze of lemon, and three-quarters of the grated cheese until combined. Toss through the cooked pasta, season to taste, and remove from the heat. Gradually mix in some more pasta water if you prefer a slightly thinner sauce.
CREAMY GOODNESS!
Make a bed of the remaining spinach and drizzle over a little oil. Smother in pasta, top with the remaining grilled baby marrow, and scatter over the gremolata crumb. Garnish with the remaining grated cheese, the toasted sunflower seeds, and any remaining lemon zest to taste. Enjoy!
Sunflower Seeds - 40g
Baby Marrow - 800g
Orecchiette Pasta - 500g
Panko Breadcrumbs - 200ml
Fresh Mint - 15g
Lemons - 2
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Sour Cream - 375ml
Spinach - 160g
Italian-style Hard Cheese - 100g
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