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Homemade Pappardelle with Pesto, Zucchini & Goat’s Cheese

Claudia Brick
  • 30 minutes
  • Serves 3 to 4

INGREDIENTS

1 1/2 cups

Basil, leaves

1/2 tsp

Chili flakes

1

large clove Garlic

1

Lemon, zest of

1/2

Lemon, juice of

3/4 cup

Parsley, leaves

1

Punnet assorted cherry tomatoes

2

Zucchini, large rounds

2 tbsp

Capers

1

batch Pappardelle pasta

1/4 cup

Olive oil

100 g

Goats cheese