4 long zucchini
400 grams spaghetti pasta
parsley sprigs for garnishing
¼ cup toasted pinenuts
parmesan for grating
100 grams butter at room temperature
3 garlic cloves, crushed
zest 1 lemon
125 grams fresh mozzarella cheese in whey, drained and at room temperature
¼ cup parsley, roughly chopped
sea salt and ground pepper
Zucchini: Trim the ends off the zucchini and cut into 5cm lengths. If needed, cut in half lengthways if they’re too thick to fit in the feed tube. Shred the zucchini using the 1500ml food processor with the julienne blade.
Butter: Place all the ingredients into the 1500ml food processor with the chopping blade. Season with salt and pepper then process until well combined.
Cook the pasta according to packet instructions, drain and toss with a little olive oil.
To serve: Toss the hot pasta with half of the mozzarella butter. Add the raw zucchini and remaining butter and gently toss again. Divide between warm serving bowls and top with parsley, pinenuts and a grating of Parmesan. Serves 4.
To receive a $70 discount on your purchase of the Multiquick 9 hand blender, enter the exclusive Dish discount code at checkout: MQ9LAUNCH2017.
For more information on the Multiquick 9 hand blender visit Braun.