LARGE SHELLS WITH PEA & ZUCCHINI
Artisan San Remo Conchiglie Giganti No551
3 tbsp butter
1/2 cup pancetta, diced
3 tbsp olive oil
1 1/2 cups of peas
4 zucchinis, cut into quarter’s & sliced
1 small onion, finely diced
Salt & pepper, to taste
2 cups chicken stock
1/4 cup flat leaf parsley, chopped
4 zucchini flowers
Reggiano parmigiano, g
Heat the oil and butter in a pan, until butter is melted.
Next add the onion and cook on a medium to low heat for 4 to 5 mins, stirring occasionally.
Add pancetta and cook for a further 3 to 5 mins.
Place zucchinis and chicken stock into the pan and cover with a lid.
Cook for 15 mins on a low heat.
Cook pasta as per packet directions and strain well.
Add pasta to pan and stir through pasta.
Season with salt & pepper.
Add parsley and parmigiano to pan and stir together.
Finally serve into 4 bowls and spread a zucchini flower over each bowl for garnish.
LYNTON'S SALMON EN CROUTE
EMMA'S PORK SCHNITZELS
MY MARKET KITCHEN
Creative Media Productions