Vas Donoudis with his 'Pasta Go Greek'
Chef Vas Donoudis took up the challenge of using all Greek ingredients to create a pasta 'Go Greek' style
In support of the 'Go Greek' campaign this Christmas Neos Kosmos asked well known chef Vas Donoudis to create an exclusive 'Go Greek' recipe and perform the task of cooking it, for our readers. Vas used some of the best known Greek products, like olive oil, the classic Greek pasta hilopites and of course the famous Kalamata olives to create his ' Pasta Go Greek' dish. The only thing we would like to add to this tasty proposal from Vas is our own best wishes for a Merry 'Go Greek' Christmas.
Pasta Go Greek
400 grams hilopites 8 zucchini flowers, fruit cut into wedges and stamens removed from flowers 8 asparagus spears, thinly sliced on an angle 12 Kalamata olives, pips removed and cut on half 50 ml Greek extra virgin olive oil 100 grams mizithra, finely grated 1 lemon, grated zest 2 tablespoons parsley, finely chopped 1 garlic clove, minced 150 ml thickened cream
1. Bring to the boil, 4 litres of salted water and then simmer the hilopites until al dente.
2. Drain the pasta and keep warm.
3. Heat the olive oil in a heavy based pot and saute on low the garlic, asparagus spears and the zucchini wedges until soft but not coloured.
4. Working quickly now add the cream to the vegetables as well as the lemon zest and stir well on a low heat.
5. Add the hilopites, olives, mizithra and the parsley and mix well.
6. Just before serving tear the zucchini flowers roughly and gently stir through the sauce. Check the seasoning of the pasta and add salt if need be.
7. Serve in 4 bowls and grate a little more mizithra over the pasta before serving.
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