Home to Fontina cheese is Valle “Aosta” a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it’s known for the iconic, snow-capped peaks the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso.
INGREDIENTS
Serves 4
350g Mafaldine pasta De Cecco
4 Medium zucchini sliced 1/2cm thick
3 Cloves of garlic, sliced
20 Leaves of fresh basil
1 Tablespoon of fresh roughly chopped Italian parsley
1 Tablespoon of extra-virgin olive oil
200g of Fontina Cheese
METHOD
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Pour the oil in a large pan, add the sliced garlic, the basil and fry gently for 1 minute.
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Add the zucchini and season with salt and pepper. Add 1/2 cup of water and simmer until the zucchini are soft.
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Add the parsley, then with the back of a fork or hand masher, squash the zucchini to a pulp/ thick sauce. You can use a hand blender with a pulse function if you have one.
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In the meantime boil the pasta in plenty of salted water. When al dente drain and add into the pan with sauce. Add the grated fontina and mix through.
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Serve with extra fontina on top and a drizzle of extra virgin olive oil.
Buon Appetito!
