Zucchini and Labne Orecchiette by Ben Milbourne
Prep time 10 minutes
Cook time 5 minutes
1 Tbsp Pukara Estate Lemon Extra Virgin Olive Oil
1 tsp Chili flakes
Pinch of Pukara Estate Salt
100g Dry Orecchiette, cooked to packet instructions
1 chilli, sliced
2 Sprigs fresh dill
2 Tbsp labne
Use a spiralizer to cut the zucchini into noodles.
Add lemon oil, chili flakes, salt and zucchini noodles to a pan over a low to medium heat, sauté for 2 to 3 minutes or until zucchini starts to soften. Add in orecchiette and fresh chilli, sauté for a further 2 minutes.
To serve, place into a bowl, top with a few dollops of labne, fresh dill, and pepper.