RECIPES
Cicatelli with zucchini, lemon and mint
INGREDIENTS
• 12½ oz (360 g) Delverde cicatelli
• 3 small, pale-green zucchini
• grated zest of 1 organic lemon
• 1 shallot, minced
• 2 tbsps heavy cream
• 2 tbsps extra-virgin olive oil
• 2 mint sprigs, leaves only
• salt and pepper
Heat the olive oil in a frying pan and sauté the shallot over low heat.
Add the zucchini rinsed and sliced, and sauté for 2 minutes.
Season to taste with salt and pepper.
Add the lemon zest and cream and stir.
Remove from the heat.
Bring a large pot of salted water to a boil and cook the cicatelli.
Drain and transfer to the frying pan with the zucchini.
Return briefly to the heat and stir until combined.
Add a few mint leaves and serve hot.
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