First posted: Sep 14, 2010

Spring Fettucini, with love from Kenya


Golly, I really have been slacking with new posts lately. Not because I’ve been stuck in a cave somewhere living on bread and water with nothing yummy to report (could live on bread though, don’t get me wrong) but rather because I’ve been too busy living LIFE thank-you-very-much.

I’m posting this from Kenya where I’ve been for the last week without much internet access, but with lots of wildebeest. Lots and lots of wildebeest. It’s migration seasonĀ  – ‘The Greatest Wildlife Show on Earth’ and I’ve just been in the Masai Mara, on a work trip. I do love my day job.

I could continue bragging on about how we saw the Big 5 within 24 hours, how the plains of the Mara are one of the most breathtaking sights you can imagine, and that it all looks pretty damn cool from the air too – I’d know as we had to fly over it checking out sites for a safari camp. Sorry, I am being obnoxious. How distasteful.

Bottom line, Kenya is cool, the Masai Mara is way cool, and neglecting you all this time is seriously un-cool. So, until I am back home and can download pics of our new fave BBQ’d butternut or camping-proof banana pancakes, I’m afraid you’re going to have to make do with this very humble fettucini that I threw together just before we left. Remember the silly old acronym KISS = keep it simple stupid? Well this one definitely lives to support that theory.

Buon appetito lovely people.

P.S. About that day job: here.



Cooks in:        Serves:4

  • 2/3 packet fettucini (I ALWAYS cook too much pasta)
  • 6 medium courgettes / baby marrows
  • 2 rounds feta
  • Handful chopped roasted salted almonds
  • Half a red onion, chopped
  • 2 Tbsp basil pesto

What to do

1. Pre-heat oven to 180C. Attack the courgettes with a vegetable peeler until you have a pile of happy green strips.

2. Place courgettes in an oven-proof dish, drizzle with olive oil, salt and pepper and grill until golden, turning half way (about 5 minutes on each side).

3. In the mean time, cook the fettucini until al dente, drain and set aside in a warmed serving dish with a drizzle of olive oil.

4. Crumble the feta over the still-hot pasta so that it melts gently. Roughly chop the almonds and red onion and add to the pasta. Add the basil pesto and then the courgettes and toss.

Picture from 'Home' by Warren Heath.

Share this recipe