Name: Rustichella casarecci con salsa verde
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1 bunch each of mint and flat-leaf parsley, leaves picked and torn; 50 gm (¼ cup) salted capers, rinsed, drained and coarsely chopped; 1 clove of garlic, finely chopped; 2 anchovy fillets, finely chopped; 125 ml (½ cup) extra-virgin olive oil; 1 quantity casarecci; To serve: finely grated parmesan

Rustichella casarecci con salsa verde

Australian Gourmet Traveller Italian recipe for rustichella casarecci con salsa verde

Serves 8

Prep

10M

Cook

Total

15M

Ingredients

1 bunch each of mint and flat-leaf parsley, leaves picked and torn

50 gm (¼ cup) salted capers, rinsed, drained and coarsely chopped

1 clove of garlic, finely chopped

2 anchovy fillets, finely chopped

125 ml (½ cup) extra-virgin olive oil

1 quantity casarecci

To serve: finely grated parmesan

Method

Main

1.Combine herbs, capers, garlic and anchovy in a food processor and process until coarsely chopped. Season to taste with freshly ground black pepper, then add olive oil and process until finely chopped.

2.Bring a large saucepan of salted water to the boil, add casarecci and cook until al dente (3 minutes). Drain and return to saucepan with salsa verde and toss to combine. Season to taste and serve immediately, scattered with parmesan.

Styling by Lisa Featherby

Styling by Emma Knowles