Papardelle with baby marrow, ricotta and caper sauce

October 16, 2014 (Last Updated: January 11, 2019)
Papardelle with baby marrow, ricotta and caper sauce recipe

Papardelle with baby marrow, ricotta and caper sauce

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 45ml (3 tbsp) butter
  • 60ml (1/3cup) avocado oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 baby marrows, julienned
  • 10 capers, drained
  • salt and freshly ground black pepper, to taste
  • 500g papardelle
  • 250g fresh ricotta, crumbled
  • 50g Parmesan, freshly grated

Instructions

1

Heat the butter and oil in a pan and sauté the onion and garlic for a few minutes.

2

Add the marrows and toss until cooked. Add the capers, season and heat through.

3

Cook the pasta in plenty of salted boiling water until al dente and drain.

4

Transfer the pasta to a serving bowl and toss through the sauce to combine well.

5

Serve the pasta hot, topped with the ricotta and Parmesan.

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