Pasta with Chiko Rosemary

This recipe was created for Grashka by Barbara Kokelj, author of the Vegan Guide cookbooks and creator of inspiring plant-based recipes that celebrate simple, seasonal ingredients and vibrant, seasonal flavours (discover more of Barbara's recipes here).

This light summer pasta pairs the freshness of zucchini, mint and lemon with the aromatic notes of Chiko Rosemary. 

Rosemary is one of those herbs that instantly evokes the scent of the sea and the relaxed spirit of the Mediterranean, making this an ideal meal for warm summer days.

Pasta with Chiko Rosemary, Zucchini, Cherry Tomatoes, Mint & Pine Nuts (Serves 2)


Ingredients:
  • 1 Chiko Rosemary
  • 200–250 g pasta
  • 2 medium zucchinis, thinly sliced into half-moons
  • 1 handful cherry tomatoes, halved
  • 3 tbsp pine nuts
  • 3 tbsp olive oil
  • 2 garlic cloves, lightly crushed
  • 1 sprig rosemary
  • 1 handful fresh mint, roughly chopped
  • Zest of ½ lemon and a squeeze of lemon juice
  • 4 tbsp coconut milk
  • Salt and freshly ground black pepper
Method:
  1. Gently warm the olive oil with the garlic and rosemary over very low heat for about 5 minutes, until fragrant. Remove the garlic and rosemary.
  2. Toast the pine nuts in a dry pan until golden brown, then set aside.
  3. Slice the Chiko and either pan-fry it until golden or cook it in an air fryer for 10 minutes while you prepare the sauce.
  4. Cook the pasta in well-salted boiling water until al dente.
  5. Heat the infused olive oil and add the zucchini. After a few minutes, season lightly with salt and continue cooking for about 10 minutes, until softened and lightly caramelised.
  6. Add the cherry tomatoes and cook for a few more minutes, until they begin to burst and release their juices.
  7. Stir in the coconut milk and a small ladle of the pasta cooking water to create a light, creamy sauce.
  8. Add the cooked pasta, lemon zest, a squeeze of lemon juice, and most of the toasted pine nuts. Toss everything together until well coated.
  9. Remove from the heat, fold in the mint, season generously with freshly ground black pepper, and adjust the salt if needed.
  10. Serve topped with the crispy Chiko slices and the remaining toasted pine nuts.

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