"I love the combination of zucchini and mortadella," says
Greeno. "If you have any leftover mortadella, smash it up with some
pecorino and a little butter, spread it on sourdough bread and bake
it in the oven."
500 gmdried orecchiette 300 gmmortadella2½ tbspolive oil2zucchini, thinly sliced into rounds100 gmpecorino, shavedTo serve:nasturtium leaves and flowers
Cook the pasta in a large saucepan of boiling salted water until al dente (8-10 minutes).
Meanwhile, dice half the mortadella, thinly slice the other half and set them aside separately. Heat half the olive oil in a large frying pan, add diced mortadella and cook, stirring occasionally, until golden brown (4-5 minutes), then add the zucchini and sauté until just tender (2-3 minutes). Season to taste.
Drain pasta, reserving 50ml pasta cooking water, and add pasta and water to zucchini mixture with remaining oil. Season to taste, toss to combine well, then divide among bowls and top with pecorino and mortadella slices, and scatter with nasturtium leaves and flowers.