@entertaner_: Creamy Pea & Basil Pasta with Crispy Zucchini Chips 🫛🌿 A super simple pea and basil pasta coated in a green sauce, topped with crispy zucchini chips, quark crumbles, and cracked black pepper. A light and healthy summer dish packed with fiber. Ingredients - 200g pasta - 300g frozen peas - 80ml vegetable broth - 50g ricotta - 45ml extra virgin olive oil - 1–2 zucchini - oil for frying - a handful of fresh basil - lemon juice - quark crumbles - salt - black pepper Instructions Thinly slice the zucchini using a knife or mandoline. Fry in hot oil until golden and crispy, then transfer to a wire rack or paper towels and season with salt. Blanch the peas in boiling water for 1–2 minutes, then transfer them to a blender. Add the vegetable broth, ricotta, basil, olive oil, lemon juice, and salt. Blend until completely smooth and creamy. Cook the pasta until al dente, reserving some pasta water. Transfer the pea cream to a large pan over low heat. Add the cooked pasta and toss until evenly coated, adding a splash of the reserved pasta water if needed to loosen the sauce. Serve with the crispy zucchini chips, quark crumbles, plenty of freshly grated Pecorino, and cracked black pepper.

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Sunday 12 July 2026 10:12:43 GMT