Courgette and Mortadella Pasta with Grana Padano
Agostino Fraschetta
4
15 minutes
20 minutes
Italian
Lunch
This is a simple, very Italian early summer pasta that works perfectly for June, when courgettes are at their best and lighter pasta dishes start to feel more appealing. The combination of soft courgettes, delicate mortadella and Grana Padano is comforting without being heavy, making it ideal for a seasonal recipe collection.
Ingredients
320g pasta
140g mortadella
80g Grana Padano, grated
3 medium courgettes
2 tbsp extra virgin olive oil
1 small shallot or onion
black pepper
salt
Directions
Wash the courgettes and slice them thinly.
Finely chop the shallot or onion.
Heat the extra virgin olive oil in a large pan.
Cook the shallot gently until soft.
Add the courgettes and cook until tender and lightly golden.
Season with a little salt and black pepper.
Cut the mortadella into strips and add it to the pan for the last couple of minutes.
Meanwhile, cook the pasta in salted boiling water until al dente.
Reserve a little pasta water, then drain the pasta.
Add the pasta to the pan with the courgettes and mortadella.
Stir in the Grana Padano with a splash of pasta water to bring everything together.
Serve immediately with extra Grana Padano on top.
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