Pici Pasta with Braised Zucchini
Hand rolling pici is fun and a great way to involve children in the kitchen. If you don't have the time (or inclination) feel free to use dried pasta or fresh wide cut noodles.
Ingredients
8oz ball of pasta dough
4 medium zucchini or summer squash, cut into a medium dice
1 tsp thyme or herbs de provence
1/4 tsp chili flake (optional)
4 cloves garlic, minced
1 cup white wine
4 tbsp butter
4 oz fresh goat cheese (optoinal)
fresh parsley or basil to garnish
Method
- Cut the pasta into 16 pieces and then on a lightly floured work surface roll each piece into a long noodle the thickness of a pencil
- In a sauce pan, heat 1/4 cup of olive oil over medium heat
- Briefly fry the spices and garlic until fragrant but not browning
- Add the zucchini, the wine, and a big pinch of salt and let cook until soft but still holding its shape, about 8 minutes
- Bring a large pot of salted water to the boil
- Boil the pasta until just tender
- Lift from the pot and add to the zucchini and toss to combine
- Taste and adjust seasoning
- Transfer to a serving platter and dot the cheese all over and garnish either with chopped parsley or torn basil (or both)
