Feeds 4
220g elbow pasta
1 shallot
500g courgette
1 small glass dry white wine
800ml vegetable stock
100g 18% fat Candia professional cooking cream
100g grated Bethmale
4 slices of coppa ham
Olive oil
Salt and pepper to taste
Peel and finely dice the shallot and courgette. In a wide bottom pan, fry the shallot in 1 tbsp of olive oil for a few minutes until softened.
Add in the pasta and mix it all in, add in the white wine and let it cook down until evaporated.
Mix in the courgette, and ladle in vegetable stock risotto style until absorption (allow 15 minutes for this step)
Once your pasta is perfectly al dente, add in your Bethmale and fold it in so it coats the pasta.
Add salt and pepper to taste, and garnish with a slice of coppa ham.
