I haven’t posted for quite a long time. It was to hot to be in the kitchen, really. But today, it’s cold! Too cold for summer. So, I cooked. Green Stuff. Herbal Zucchini Pasta.
I know that people may think green stuff’s not so good, but this tastes awesome! Also, the recipe is really, really quick and easy. It is from German TV cook Tim Mälzer and you can find it here, but I changed it a bit.
This is how you make this lovely pasta: (Short version of the recipe)
First of all, put a big pot with salted water on the stove. While you wait for it to boil, you can prepare all the other stuff.
Take a big zucchini and cut it in cubes.
Then, you need a bunch of green herbs.
Take what you like! Mine were coriander, parsley and dill.
Cut it very roughly, and put it in a beaker (for a hand held blender). In there, you also put two eggs..
… and a cup of sour cream.
Season with salt and pepper and blend it thoroughly with your hand held blender.
Is your water boiling? Put in your pasta! (I would recommend the kind of pasta that “takes” a lot of sauce, like tagliatelle or penne. And about 500 grammes.)
Roast the zucchini cubes in a bit of olive oil.
I recommend to use a really big pan! (Mine was almost to small in the end.)
Peel two cloves of garlic – To make them ready to get squashed.
When your pasta is al dente, drain the noodles, but don’t rinse them with water! Put them in the pan with the zucchini and turn off the heat.
Then, pour the herb-egg-sour cream mixture on it. Squash the garlic and also put it in. Let the sauce just set a little bit until it is creamy. (It’s like you do it when making pasta carbonara!)
Ready to serve! Enjoy!
PS: Many photos in this post. And that’s because I’ve got a great new gear. A Nikon Coolpix P7000! And it’s awesome. I love my new baby.