| Courgette And Fennel Tagliatelle |
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Gav Winder has been a chef since January 2001 and currently works as senior sous chef at The Halston, Carlisle. His role is predominantly in the function side of the business, but at times he can work in any of the three kitchens within the hotel. Gav has created a pasta-based dish which is inspired by some of the ingredients which will feature in next weeks Boxed Fresh box. "We use Inter Fresh as our fresh produce supplier at The Halston. I like to use the same quality produce at home, which is why I use their sister company Boxed Fresh for my fresh fruit and vegetables. I chose this recipe as I feel it's quick, light and fragrant and anyone can try it at home." |
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Ingredients: -300g pasta (tagliatelle) -25g butter -50g pine nuts -1 large fennel, thinly sliced -2 large courgettes, grated -Finely grated zest and juice of 1 lemon -50ml vegetable stock -150ml double cream -3 tbsp fresh dill, finely chopped -Parmesan shavings to serve. |
Method: 1. Bring a large pan of salted water to the boil and cook the pasta for 7 minutes. 2. Meanwhile, melt the butter in a large frying pan and toast the pine nuts for 2 minutes until golden. 3. Add the fennel and cook for 5 minutes until it begins to soften. Stir in the courgettes and cook for a further 3-5 minutes until the vegetables are tender. 4. Add the lemon zest and juice, vegetable stock, double cream and fresh dill. 5. Add the drained pasta to the pan and stir to combine. Season to taste and serve immediately topped with parmesan shavings. |
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Don't miss out on next week's deliveries, limited slots available! |
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