Vegetable lasagne, butter noodles and spicy stuffed shells: Yotam Ottolenghi’s pasta recipes
Conchiglie stuffed with spicy mince and smothered in tomato, roast fennel and courgette lasagne, and buttery ramen in a spicy Korean marinade
80ml double creamHeat the oven to its highest setting – 240C (220C fan)/475F/gas 9 – and line two large shallow baking trays with greaseproof paper so it overhangs by about 4cm on every side. Put the courgettes, fennel and spring onions in a large bowl. Add 150ml olive oil, two and a quarter teaspoons of salt and a few good grinds of pepper, then toss to coat.
Spread out the vegetables evenly between the two lined trays and roast for 40 minutes, rotating the trays once and giving everything a good stir halfway through. Tip the vegetables from one tray into the other, so they’re all now in one tray. Scatter over the garlic, capers, fennel seeds, 25g dill, 20g parsley and a tablespoon of lemon juice, stir to combine, then return to the oven for 10 minutes.
Turn down the oven to 200C (180C fan)/390F/gas 6, pour the stock over the vegetables and bake for five minutes more. Tip the lot into a large bowl and set aside.Meanwhile, make the pesto. Put the remaining dill, parsley and lemon juice in the small bowl of a food processor, add the lemon zest, 100ml olive oil, the honey, pumpkin seeds and a quarter-teaspoon of salt, and blitz to a coarse paste. Pour into a small bowl and set aside. headtopics.com
Put the ricotta, 125g pecorino and all the mozzarella in the large bowl of a food processor, add the double cream andan eighth of a teaspoon of salt, and blitz until thoroughly combined.Spoon some of the vegetables into a 20cm x 30cm baking dish, just enough to cover the base in a thin layer. Arrange a layer of pasta sheets over the top (cut to fit, if need be), then spoon over a third of the remaining vegetables. Roughly dot six tablespoons of the ricotta cream and a tablespoon and a half of the pesto on top, then sprinkle over about half a tablespoon of pecorino (reserve four tablespoons for the very top). Repeat the layers twice more, using up all the vegetable mix and lasagne sheets, finishing with a bare layer of pasta on top. Spread the remaining ricotta cream over the top and sprinkle with the reserved pecorino.
Drizzle over the final tablespoon of olive oil, then bake at 200C (180C fan)/390F/gas 6 for 40-45 minutes, turning the dish once halfway through, until nicely browned on top.Remove and leave to rest 20-30 minutes before serving with the remaining pesto alongside.Read more: The Guardian »
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Vegetable butter? How? Some olive oil drops insted of butter, better! TlEnigma I liked the pasta here
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