There has never been a more requested recipe!

Having spent the last month travelling in and around Italy, where there is so much to eat and do and so many excellent restaurants to discover, I felt that some days I just wanted to sit and relax! I didn’t want to worry about not having booked in for dinner or how you will get from A to B; sometimes, you need a few nights to get cosy in your villa and relax. And that’s where Bruce’s famous recipe comes into play!

Bruce loves to cook when he gets the time, and this simple yet delicious pasta recipe is one of his favourites. He whipped it up a few times when we were away, and let me tell you - It was a crowd-pleaser! I was also inundated with messages asking for the recipe, so without fail - here is Bruce’s Zucchini pasta recipe in his own words!

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Bruce’s Zucchini Pasta

#The Base Put all this in a stainless steel bowl.

Grate/zest the skins of two lemons
Then add their juice, and maybe even one more lemon if you like things zesty!!
Chop at least one or two bunch of continental parsley
Grate a big hand full of very good parmigiana - don’t be stingy, get the good stuff!!
Salt
Pepper
Dried chilli ( I put it on the side as CK doesn’t do chilli )
Then dump at least 1/3 bottle olive oil into the bowl (once again, be generous- this is Italy, for heaven's sake, they drink oil )

Mix all this together to make a sort of sauce - do this a few hours beforehand. I use a wooden spoon and, in a way, mortar and squish it all together - it’s more creamy at the end this way.

#The Zucchinis VIP Buy 4 fat zucchini & Buy 4/6 skinny ones

With the fat ones, slice them round and then “sweat” them until they are soft in the pan and fully cooked, then place them on a paper towel.

Chop the skinny ones into fine round discs then we want to make them crispy.
Add butter, olive oil, salt & pepper to the pan, get it hot and then sizzle the skinnies until they come out of the pan golden and crunchyish ( place on a paper towel to drain)

#The Pasta Buy fresh spaghetti (NOT the dried crap)

Boil hot water with lots of salt and oil
Cook pasta until aldente
Strain pasta ( keep 1/4 of the old hot pasta water )
Drain and then add back the pasta, the 1/4 hot water, the fat-soft zucchini, and 3/4 of the Base you created first.
Mix, fold, lift, roll and make sure all that pasta gets covered in herbs, butter, zucchini and all that delicious goodness!

#To Serve
Blob a good portion of the mixed and folded pasta to the plate, sprinkle some extra herbs, parmesan and your old bruschetta crunch and then spoon a spoonful of the old pasta water/base sauce onto the guest plate so that it’s juicy lemony and tasty!!

#The Extras

Do a little extra Parmesan in a bowl for the table / serve it up
Also, Extra fresh herbs ( a little fresh mint or basil won’t hurt)
Crunch up old bruschetta, so you have a crispy crunch for garnish with the above to sprinkle on the pasta at the end. Yum!!

DOWNLOAD BRUCE'S ZUCCHINI RECIPE NOW