Name: Vegetable bavette with pine nuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium zucchini, cut into long, thin strips (see tip); 350 gram bavette, flat ribbon pasta; 15 gram butter; 6 semi-dried tomatoes, shredded; 1/3 cup (50g) pine nuts, toasted; 2 green onions (shallots), thinly sliced; 2 tablespoon chopped parsley; 2 tablespoon chopped coriander; 1 tablespoon snipped chives; 1 tablespoon extra virgin olive oil

Vegetable bavette with pine nuts

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 medium zucchini, cut into long, thin strips (see tip)

350 gram bavette, flat ribbon pasta

15 gram butter

6 semi-dried tomatoes, shredded

1/3 cup (50g) pine nuts, toasted

2 green onions (shallots), thinly sliced

2 tablespoon chopped parsley

2 tablespoon chopped coriander

1 tablespoon snipped chives

1 tablespoon extra virgin olive oil

Method

1.Cook zucchini in a large saucepan of boiling, salted water for 30 seconds. Drain and refresh under cold water.

2.Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain.

3.Heat butter in a large frying pan on high. Saut‚ zucchini, tomato, pine nuts and green onion for 1 minute. Add drained bavette, herbs and olive oil. Season to taste and toss over moderate heat to heat through. Serve with a grinding of pepper.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%