Whiz up some fresh herbs, nuts, cheese and zucchini and you have the ultimate sauce to TOSS THROUGH PASTA. Feel free to play with the herbs – try tarragon and parsley.
This deliciously satisfying dish MAKES THE MOST OF many ingredients you probably already have in the pantry or fridge.
Look beyond the bolognese, and try your SPAGHETTI tossed through a creamy, fragrant pesto; dial up the flavour with a rich ham hock sauce; or go luxe with lobster.
ZUCCHINI PESTO PASTA
SERVES 4-6
500g spaghetti
1 cup (250ml) extra virgin olive oil
1 bunch basil, leaves picked, plus extra leaves, to serve
1 bunch flat-leaf parsley, leaves picked
1 cup roasted oily nuts (we used cashews, pine nuts and macadamias)
150g finely grated parmesan
3 small zucchini, trimmed, 2 roughly chopped, 1 thinly sliced on a mandoline
Finely grated zest and juice of 1 lemon
30g unsalted butter
2 balls burrata, torn
Cook the pasta in a large saucepan of boiling salted water for 2 minutes less than packet instructions. (The pasta will finish cooking when in the pan.)
Meanwhile, to make the pesto, place oil and ½ tsp salt in a blender and whiz for 1 minute to froth up (this helps to retain the colour of the herbs). Add herbs and whiz to combine. Add nuts and whiz to finely chop. Add half the parmesan, the chopped zucchini and lemon zest, and whiz until combined. Season with salt flakes and stir in lemon juice.
Drain pasta, reserving 1 cup (250ml) cooking liquid. Return pasta to the pan with sliced zucchini, butter and ¼ cup (60ml) cooking liquid. Spoon in as much pesto as you like, adding more cooking liquid to loosen, if needed. Toss gently to combine.
Divide among serving plates. Scatter with extra basil, torn burrata and remaining parmesan. Season with salt flakes and freshly ground black pepper to serve.
NOTE: Store leftover pesto in an airtight container in the fridge for up to 1 month.
SPAGHETTI WITH LOBSTER
SERVES 4
Begin this recipe at least 3 hours ahead. You’ll need a large stockpot.
1 garlic clove
250g cherry tomatoes
1 tbs extra virgin olive oil
20g unsalted butter
¾ cup (180ml) passata
1 tbs tomato paste
Finely grated zest of 1 lemon, plus juice of ½ lemon
½ cup chopped dill, basil and tarragon
300g lobster tail meat (reserved from broth below), roughly chopped
400g fresh or dried spaghetti, cooked according to packet instructions
LOBSTER BROTH
1.5kg uncooked lobster, flesh removed and reserved, shell reserved
1 each carrot and onion, chopped
2 celery stalks, chopped
4 garlic cloves, peeled
2 tbs fennel seeds
1 tsp mustard seeds
1 tbs black peppercorns
½ bunch flat-leaf parsley (stems and leaves)
1 tbs dried dill
1 tsp smoked paprika
2 tbs tomato paste
½ cup (125ml) apple cider vinegar
For the lobster broth, preheat oven to 200°C/180°C fan-forced.
Roughly break up reserved lobster shell and arrange on a baking tray. Cook for 20-25 minutes until dark golden brown.
Add carrot, onion, celery and garlic to the tray and cook for 15 minutes, or until edges of vegetables are caramelised Transfer shell and vegetables to a large stockpot. Add remaining ingredients and 2 tsp salt flakes. Cover with 3L water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, uncovered, for 2 hours, or until reduced (you’ll need at least 750ml strained broth). Strain and set aside until required.
To make the lobster sauce, preheat oven to 200°C/180°C fan-forced. Place garlic and tomatoes on a small baking tray and roast for 10-12 minutes until tomatoes start to soften.
Place oil, butter, 3 cups (750ml) lobster broth, passata, tomato paste, tomatoes and garlic, lemon zest and juice, and herbs in a large saucepan over medium heat. Bring
