Rachel Roddy’s recipe for orecchiette with courgettes, parmesan cream and almonds

Leftover parmesan cream from mortadella sandwiches was carried over and transformed a pasta of courgettes and almonds: two large tablespoons of soft cheese and finely grated parmesan beaten into a soft, savoury cream with the texture (but not the taste) of toothpaste.

The dish also celebrates courgette season, when gardens, market stalls and veg boxes brim with fruiting plants and flowers. Romanesco, pale green and white speckled, is prized for its dense, creamy flesh and low water content, which makes it ideal for boiling and sautéing; by contrast, warm-yellow gold rush tends to hold more water and benefits from allowing excess moisture to evaporate before moving on to the next stage of cooking.

Most soft cheeses will work here — cream cheese, mild goat’s cheese, robiola or double cream. The suggested ratio is, for every 2 tablespoons of cream cheese, add 3 tablespoons of finely grated parmesan, and to season with plenty of black pepper; lemon zest, a pinch of dried oregano or finely minced parsley also suit.

orecchiette, courgettes, parmesan cream, almonds, mortadella, romanesco, gold rush, cream cheese, lemon zest, black pepper