Creamy baby marrow and basil orecchiette recipe
This creamy baby marrow pasta is tossed with sauteed baby marrow, garlic and parmesan cheese, then garnished with fresh basil.
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Cooking tools:
- Skillet
- Pot
- Colander
- Plate
Ingredients
- 2 T butter
- 1 T olive oil
- 8 baby marrows, sliced thinly lengthways
- 3 cloves garlic, crushed
- 1½ cups cream
- 100 g Parmigiano Reggiano, grated
- salt
- freshly ground black pepper
- 400 g orecchiette pasta, cooked al dente and drained
- 12 basil leaves, for serving
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