the Ingredients
Instructions
This light, fresh, and elegant homemade pasta dish celebrates the best of garden and flame - zucchini and asparagus grilled until caramelised, then blended into a vibrant pesto that becomes a luxurious pasta sauce with capers, garlic, and anchovies. It’s finished with a golden pangrattato made from crispy guanciale, an Italian cured meat similar to speck or pancetta, adding a savoury crunch to every bite. Perfect for a special occasion or a relaxed afternoon around the table.
- If making homemade pasta - pour the flour onto a clean benchtop. Make a well in the middle and crack the eggs into it. Gently whisk the eggs with a fork to break the yolks. Gradually mix the flour in with the eggs until a dough forms. Knead the dough until smooth, about 5 minutes. Wrap the dough in plastic wrap and leave to rest for 20 minutes, or place in the fridge until required. This can be done up to 48 hours in advance.
- Prepare the barbecue for cooking using direct medium-high heat (230°C-260°C) and preheat as directed. See below for information on premium gas barbecue set up methods.Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. See below for information on Weber Q settings and set up methods.
- To prepare the zucchini and asparagus, slice two zucchinis lengthways into 5 mm thick strips (easiest for grilling), slice one zucchini into 5 mm-thick discs (prettiest for garnish), and trim the woody ends off the asparagus. Coat the vegetables with 3 tablespoons of olive oil and season with ½ teaspoon of sea salt and ¼ teaspoon of pepper.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the barbecue to the settings for direct medium-high heat. Place the zucchini, asparagus, and lemon onto the cooking grill, balancing the zucchini discs over two grill bars, the asparagus perpendicular to the bars, and the lemon halves cut side down. Grill over direct medium-high heat, with the lid closed, for 4-6 minutes, until nicely caramelised, flipping once halfway through. Remove from the barbecue once cooked.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the barbecue to the settings for direct medium-high heat. Place the zucchini, asparagus, and lemon onto the cooking grill, balancing the zucchini discs over two grill bars, the asparagus perpendicular to the bars, and the lemon halves cut side down. Grill over direct medium-high heat, with the lid closed, for 4-6 minutes, until nicely caramelised, flipping once halfway through. Remove from the barbecue once cooked.
- To make the pangrattato: Add a barbecue-safe frying pan to the cooking grill. Reduce the barbecue temperature to direct medium heat (190°C-230°C). Add the guanciale to the cold pan and cook over direct medium-high heat, with the barbecue lid closed, for 5 minutes, or until the guanciale is crispy and the fat has rendered. Meanwhile, tear the bread into pieces, add to a blender then blitz into breadcrumbs. If you have more than approximately 2 tablespoons of rendered fat from the guanciale, drain some into a small dish and save for another use. Add the garlic and breadcrumbs to the frying pan and continue cooking, with the barbecue lid closed, for a further 5 to 10 minutes, until the breadcrumbs are deep golden, stirring as needed. Once golden, remove the pangrattato from the barbecue and set aside.
- To finish the pasta: If you refrigerated the pasta dough, remove it from the fridge and leave it out for an hour to come to room temperature. Roll the pasta dough and cut into fettuccini or your desired pasta shapes.
- To make the pesto pasta base: In a small blender, blitz the lengthways strips of zucchini (the 2 zucchinis), ½ the asparagus bunch, 3 tablespoons of juice from the caramelised lemons, basil leaves, and toasted almonds. Blitz until is the mixture reaches a pesto-like consistency.
- Bring a large pot of generously salted water to a boil for cooking the pasta, either on a barbecue side burner or stovetop.
- Add a large barbecue-safe frying pan to the cooking grill and preheat it over direct medium-high heat for 5 minutes. Once preheated, add the remaining 2 tablespoons olive oil, anchovies, capers, and garlic cloves. Sauté over direct medium-high heat for 5 minutes, or until caramelised and sizzling. Add the pesto and cook for 2 minutes to warm through. Meanwhile, cook the pasta for 2 to 4 minutes, or until al dente.
- Drain the pasta, reserving approximately 200 ml of pasta water.
- Gradually add the reserved pasta water to the frying pan with the pesto, stirring until the sauce is emulsified, luscious, and coats the back of the spoon. Add the cooked pasta to the pan and gently stir to coat.
- Serve the pasta immediately on a platter. Roughly chop the remaining ½ bunch of asparagus. Top the pasta with the chopped asparagus and grilled zucchini discs. Finish with your desired amount of pangrattato, a generous grating of parmesan, a drizzle of olive oil, and a final garnish of fresh basil leaves.
