Cavatelli with zucchini
Australian Gourmet Traveller recipe for cavatelli with zucchini by Neil Perry from Melbourne restaurant Rosetta.
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Ingredients
- 600 gm “00” flour
- 1 cup (firmly packed) basil
- Finely grated rind of 1 lemon
- To serve: finely grated parmesan
- Zucchini sauce
- 200 gm butter, coarsely chopped
- 1 kg zucchini, sliced 5mm thick
- 6 garlic cloves, thinly sliced
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