Waterblommetjie, roasted tomato and baby marrow tagliatelle – Food & Home Magazine
Waterblommetjie, roasted tomato, and baby marrow tagliatelle: A unique South African twist on pasta, perfect for special occasions or a flavorful weeknight meal.
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Ingredients
- WATERBLOMMETJIES
- juice of ½ a lemon
- 500g fresh waterblommetjies
- 30ml (2 tbsp) butter
- 30ml (2 tbsp) olive/avocado oil
- 150g baby marrows, julienned
- salt
- freshly ground black pepper
- ROASTED TOMATOES
- 375ml (1,5 cups) baby Rosa tomatoes
- 1 garlic clove, finely chopped
- 2 fresh rosemary stalks, leaves only
- 250ml (1 cup) fresh cream
- 50g sun-dried tomatoes in oil
- 500g tagliatelle, cooked
- fresh basil, to serve
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