Spring fettucine recipe, with love from Kenya

Posted by Sarah Graham on 30 September 2010

I’m posting this from Kenya where I’ve been for the last week without much internet access, but with lots of wildebeest. Lots and lots of wildebeest. It’s migration season – “˜The Greatest Wildlife Show on Earth’ and I’ve just been in the Masai Mara, on a work trip. I do love my day job.

I could continue bragging on about how we saw the Big 5 within 24 hours, how the plains of the Mara are one of the most breathtaking sights you can imagine, and that it all looks pretty damn cool from the air too – I’d know as we had to fly over it checking out sites for a safari camp. Sorry, I am being obnoxious. How distasteful.

Instead I’m going to share this recipe for very humble fettucine that I threw together just before we left. Remember the old acronym KISS = keep it simple stupid? Well this one definitely lives to support that theory.

Spring Fettucine
Serves 4 | Preparation time 10 minutes | Cooking time 10 minutes

What you’ll need
2/3 packet fettucini (I ALWAYS cook too much pasta)
6 medium courgettes / baby marrows
2 rounds feta
Handful chopped roasted salted almonds
Half a red onion, chopped
2 Tbsp basil pesto

What to do
1. Pre-heat oven to 180C
2. Attack the courgettes with a vegetable peeler until you have a pile of happy green strips.
3. Place courgettes in an oven-proof dish, drizzle with olive oil, salt and pepper and grill until golden, turning half way (about 5 minutes on each side)
4. In the mean time, cook the fettucini until al dente, drain and set aside in a warmed serving dish with a drizzle of olive oil.
5. Crumble the feta over the still-hot pasta so that it melts gently.
6. Roughly chop the almonds and red onion and add to the pasta.
7. Add the basil pesto and then the courgettes and toss.

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