Julius Roberts Courgette Pasta Recipe | Saturday Kitchen

Name: Julius Roberts Courgette Pasta Recipe | Saturday Kitchen
Ingredients: 400g semolina flour (I like to use a mix of half fine semolina, and half quality 00 flour for the best texture: Gilchesters semolina is particularly incredible for this); 200ml warm water; 1kg courgettes (ideally a few different colours, shapes and sizes); 5 tbsp olive oil; 4 large cloves of garlic, finely sliced; A generous pinch of chilli flakes; 400g pasta (I love using homemade cavatelli for this as above but penne, tortiglioni and linguine are also great); 1 large unwaxed lemon; 3 tbsp mascarpone; A large bunch of fresh basil, leaves picked (mint also works very well); A knob of butter, about 30g

thehappyfoodie.co.uk

As seen on Saturday Kitchen, Julius Roberts shares an easy-to-follow recipe for homemade cavatelli pasta paired with courgette, mascarpone and lemon.

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Ingredients

400g semolina flour (I like to use a mix of half fine semolina, and half quality 00 flour for the best texture: Gilchesters semolina is particularly incredible for this)
200ml warm water
1kg courgettes (ideally a few different colours, shapes and sizes)
5 tbsp olive oil
4 large cloves of garlic, finely sliced
A generous pinch of chilli flakes
400g pasta (I love using homemade cavatelli for this as above but penne, tortiglioni and linguine are also great)
1 large unwaxed lemon
3 tbsp mascarpone
A large bunch of fresh basil, leaves picked (mint also works very well)
A knob of butter, about 30g