I had a lot of fun making this pasta. The next morning I was leaving on our school's annual bonding camp trip to the hills, and so although I had loads of work to do, I could put it off for a few days.
That trip has had a reputation of being absolutely horrendous, and I've honestly been miserable sometimes. But this year it was unbelievable. The treks were harder than any I've done before- wet, slippery, hot, stifling, crumbly and long. But the views from the hills were spectacular and nullified any tiredness: acres and acres of greenery in every possible shade, little waterfalls and streams, fields of wildflowers, cattle wandering along a silent path, clean and crisp air, mist rolling around you from all sides- sometimes turning the entire surroundings white- and the rain shimmering down from time to time.
Plus, with 60 new students there was always so much to talk about and so many people to meet.
This pasta is kind of like our camping trip. It's fresh, natural and good for you, and it's filled with different colours, shapes and flavours- like the new variety of personalities we have at school.
I got really carried away with photographing the bright vegetables, and then even more so when I saw that even the pasta was multicoloured. I started pouring pasta into bowls, taking photos in-motion, scattering them, and generally turning the kitchen counter into one big, noisy, colourful, messy, moving canvas.
The 4 colours that this dish revolves around are yellow, red, green and white. That's literally it.
Mixing this dish up is such a good feeling... you simply run your hands through a dish of ingredients of varying shapes and textures, made slippery with olive oil and exuding the vegetables and herbs' subtle aromas.
Another one of my favourite sensations is breaking apart fresh balls of mozzarella... the cheese just splits into lovely, soft chunks, and they're irresistible.
There isn't much to this recipe: chopped garlic, red and yellow bell pepper, ribbons of zucchini, sliced tomatoes, torn real mozzarella, shredded fresh basil, a lot of olive oil, salt and freshly ground pepper. Bake the dish in the oven to cook the vegetables, taking it out and stirring it occasionally. Boil the pasta, serve it all up and top it with some fresh basil and grated parmesan.
I hope you've had a colourful day xx