Zucchini and oyster mushroom pasta
Maybe it was Sofie's post about Florence that triggered happy memory of the month spent exploring Tuscany. Or the new Pope. Or maybe it's Terry rereading The Name of The Rose. Or maybe it's just the fact that it is spring and you can get organic zucchinis in the Friday market in abundance.
The first time I had zucchini pasta was in the Salvatore Ferragamo boutique's cafe in Florence, where they serve this daily for lunch. I remember the sweetness of zucchini, almost melting in my mouth and freshly made penne laced with pine nut, olive oil and garlic - so simple and yet so sublime. I remember Ghani and the love of his life (then) threatening to lick the bowl off, maybe because they can't lick each other then but it was so good we once asked for seconds.Over the years, I have been perfecting the recipe, here recreated with the addition of oyster mushrooms but there is something about one month in spring in Tuscany with your best buddy and his lover that can never be replaced.
1 Zucchini sliced or ribboned
100g oyster mushrooms
2 cloves of wild garlic - crushed
1 TBSP pine nut
extra virgin olive oil
white wine or pasta water (the water used to boil the pasta)
your favourite short pasta
shavings of Parmesan cheese (Parmigiano)
Method:1. Boil some water and add in the pasta when it starts to boil.
2. Warm up a pan and add pine nut
3. Add in the olive oil and garlic
4. Add the zucchini and stir and toss in the oil for about 3 minutes.
5. Add the mushrooms and toss about.
6. Add 10 teaspoon of pasta water to the dish or some white wine.
7. Season with freshly cracked black pepper and salt.
8. Add in the cooked pasta. Mix thoroughly.
9. Toss some shavings of Parmigiano.
10. Serve immediately.