The little ‘ears’ of orecchiette are great for catching the pesto and peas in swirling little mouthfuls. At this time of the year there are plenty of zucchini to hand and usually peas in the freezer. The herbs I change to what is available and sometimes I like to toss in beans, spinach, rocket or even kernels of corn. Click here for the pistachio pesto recipe
Recipe Tag: zucchini
You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
Helen and Richard Dorresteyn of Clevedon Buffalo were the first people to farm buffalo in New Zealand and are famous for their Italian-style cheeses and yoghurt. This new-to-the-market cheese is a beautifully creamy number, meltingly soft and marinated in olive oil, thyme and roasted garlic. It’s easily spreadable and has a light, tangy flavour.
It’s such a brilliant product that I am loathe to play around with it, instead keeping the preparations simple to allow the flavour to shine through – although it (and some of that delicious oil) does go well tossed through a tangle of spaghetti with some chilli flakes and a few herbs, or dolloped onto an Italianstyle frittata with seasonal vegetables.