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MAINLAND RECIPES METHOD

Pancetta, Zucchini & Egmont Cheese Pasta

Ingredients:

  • 400g orchiette or spiral pasta
  • 1 Tbsp olive oil
  • 8 thin slices pancetta, cut into strips
  • 1 small red onion, cut into thin strips
  • 2 cloves garlic, crushed
  • 2 zucchini, cut into fine strips or grated
  • 375g Anchor Thickened cream
  • 200g grated Mainland Egmont cheese
  • 1/4 bunch fresh parsley, finely chopped
  • Salt and pepper to taste
  • Mainland Special Reserve Shaved Parmesan, to top
Mainland Egmont

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Egmont Cheese Block.

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Mainland Egmont
Pancetta, Zucchini and Egmont Cheese Pasta

Method:

  1. Cook pasta in a large pot of rapidly boiling water until al dente. Drain and keep warm.
  2. Fry or grill pancetta until crisp and browned. Reserve.
  3. Heat oil in a saucepan and sauté onions and garlic until soft.
  4. Add zucchini and stir over heat until just tender.
  5. Add Anchor Thickened cream and heat until mixture boils.
  6. Stir in reserved pancetta, grated Mainland Egmont cheese and pasta. Heat through.
  7. Remove from heat and stir in parsley and season to taste.
  8. Serve topped with Mainland Special Reserve Shaved Parmesan.
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Introducing New Mainland Cubes Bite sized cubes of your favourite Mainland cheese. Eat them on their own, with platters and nibbles or with your summer salad or barbeque. Or, if you reckon you’re up to it, why not try the legendary hedgehog. There’s plenty of way to think outside the square on this one. Available in Edam and Tasty, Cubes are the perfect food for when friends drop by this summer. Click here to learn more about Cubes. Click here to see cubes recipes

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Pancetta, Zucchini and Egmont Cheese Pasta

Pancetta, Zucchini & Egmont Cheese Pasta




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