Papardelle with baby marrow, ricotta and caper sauce
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.
