Rachel Roddy’s recipe for orecchiette with courgettes, parmesan cream and almonds | A kitchen in Rome
Mark the return of courgette season by using the vegetable as the centrepiece for a cheesy and peppery pasta sauceHaving made too much parmesan cream for mortadella sandwiches the other week, the rest was carried over from one column to the next, and a recipe for pasta with courgettes and almonds was improved significantly by two large tablespoons of the soft cheese and parmesan beaten into a soft-savoury cream with the texture (but not taste) of toothpaste!This recipe is also…
Source: www.theguardian.com