Organic Pasta with Courgettes, Sheep Cheese and Gremolata - Ethical HedonistOrganic Pasta with Courgettes, Sheep Cheese and Gremolata - Ethical Hedonist
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Organic Pasta with Courgettes, Sheep Cheese and Gremolata
April 16, 2020 in EH Spy
Main Serves 2. 30 min
Organic pasta is a dish that yields instant comfort and pleasure. Magic happens with the combination of careful, slow cooking, the freshest organic vegetables, a hint of sweet lemony pith and garlic.
Given a low heat and an unhurried slow cooking approach, organic courgettes collapse into a delightful chunky mass, good for whizzing into soups or piling on toast. Here they’re combined with artisanal sheep’s cheese and a splash of water to create a simple, creamy sauce.
Parsley, Lemon and Garlic
Gremolata is a vibrant Italian garnish based on the flavours of the real Mediterranean diet with three easy ingredients; parsley, lemon zest and garlic. Preserved lemons add a twist here.
You only need the rind, as the flesh is bitter when preserved. The rind is sweeter and saltier than fresh lemons; add a little, taste, then add more if desired.
Organic Pasta Ingredients
oil for frying
1 teaspoon chilli flakes – add to taste
salt and pepper
1 piece preserved lemon
1 garlic clove
200g penne pasta (or your preferred pasta shape)
100g Sussex Slipcote cheese or other soft, light sheep cheese
Prep time: 5 min Cooking time: 25 min
Wash and thinly slice the courgettes into rounds, no larger than ½-cm thick.
Heat 1 tbsp oil in a saucepan over a low heat. Add the courgettes and cover with a lid. Cook for approx. 15-20 mins, until soft and lightly caramelised. Stir occasionally. If they look like catching at any point, add a dash of water and reduce the heat.
When the courgettes have softened, add half the chilli flakes, taste, and add more if desired. Season with salt and pepper to taste.
Meanwhile, put a saucepan of salted water on to boil. Wash, shake dry and finely chop the parsley leaves.
Scrape away the pulpy flesh from the preserved lemon and discard it. Finely dice the rind. Peel and finely chop the garlic clove.
Mix the parsley, garlic and lemon rind together. Chop until it all resembles coarse breadcrumbs. Season with salt and pepper. This is your gremolata.
Sunshine Mediterranean Flavours
Tip the pasta into the boiling water. Cook for 8-10 mins, until tender. Place a colander over a bowl and drain the pasta (you want to save the starchy pasta water).
Crumble half the Sussex Slipcote cheese into the courgettes. Stir in the pasta. Warm over a low heat, adding 1-2 tbsp pasta water, enough to create a silky sauce.
Divide between 2 bowls. Top with extra crumbled cheese if desired, and the gremolata. Now you have a bowl of comforting organic pasta with the sunny flavours of Spring.
Farm to Table Organic Vegetables
Riverford Organic offer a farm to table organic veg box scheme direct to your door. To find out more visit their website – Riverford Organic Want to find more organic recipes? Check out this recipe for Organic Elderflower Champagne
about the author
Alison Jane Reid
Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?