Garden Glut Pasta
"Garrett, is this going to be one of those wonderful things you do twice and then leave by the wayside?"
Well, maybe, but I'm going to try my best for it not to be.
Anyway, onto the grub...
Garden Glut Pasta, so called because we had a surplus of courgettes (zucchini) to use, and the restaurant was chucking away a ton of watercress. This dish is simple, but beautiful, and works very well with gluten-free pasta.
I recommend making the sauce and leaving it to one side for the flavours to infuse while the pasta cooks.
400g penne pasta (tesco gluten-free works wonderfully)
2 courgettes (zucchini), finely diced
1 red onion, finely diced
4 medium tomatoes, diced
100g frozen peas, thawed
70g vintage cheddar cheese, diced
2 cloves of garlic, crushed
1 tbs olive oil
2 tbs extra virgin olive/rapeseed oil
Extra-virgin olive/rapeseed oil
Salt & Pepper
Grana Padano/Parmesan Cheese
A handful of fresh watercress for each bowl
• Set a large pan of liberally salted water on to boil
• In another pan, large enough to hold the remaining ingredients and the pasta later, heat the regular olive oil over a medium heat.
• Add the onion and a pinch of seasoning. Cook for 5 mins.
• Add the courgettes and garlic. Cook until tender. Add the tomatoes and thawed peas.
• Cook for a further 2 minutes, then take off the heat.
• Add 2 tbs of your chosen extra-virgin oil, check seasoning, then set aside.
• Cook the pasta in fiercely boiling water according the packet instructions, or until done to your liking.
• Drain, reserving a cup of the cooking water.
• Tip pasta into the sauce, adding in the cheddar cheese, and toss together, splashing in a couple of tbs of cooking water.
• Serve in warm bowls with a drizzle of extra-virgin oil, Parmesan cheese, and salt & pepper to taste. Garnish with a handful of fresh watercress.