Almay Jordaan / Neighbourhood Wine, Serves 4
400g fresh nettle gnocchi (recipe http://www.jennlouis.com/recip...)
2 medium zucchini, shaved lengthways into ribbons
100g Mount Zero manzanilla olives, pitted and roughly chopped
3 garlic cloves, sliced paper thin
1 medium heat chilli, finely chopped (de-seeded if you prefer)
2 lemons’ zest
handful basil
S&P to taste
Parmesan to taste
Whilst bringing a pot of salted water to the boil, gently fry the garlic & chilli in a large splash of Mt Zero Frantoio oil in a large frypan.
Drop the fresh pasta into the water, add the zucchini to the frypan with the cooked garlic & chilli. Around the same time the pasta should be cooked & drop the pasta with a little of the pasta water into the frypan, so that the water and oil combine and create a thinly coating sauce. Add lemon zest, basil and seasoning to taste, finish with parmesan.
