Nice looking recipe and well worth remembering. Courgettes are starting to slow down a bit, just a toms have finally started to ripen!!
This is my fave courgette find for this year, courtesy of the Daily Telegraph. It's a wonderful; mix of textures and flavours. My son likes it so much he cooked it at school!!
• PASTA, COURGETTES AND PINE NUTS
Serves 2
• 6oz/170g good-quality tagliatelle - the fresh stuff from Sainsburys is good, and cooks in a couple of minutes
• 3 courgettes
• 1oz/30g butter
• 4 tbsp pine nuts
• 1 clove of garlic, crushed
• A few sprigs of young thyme, leaves only (Though I use Basil instead)
• 3 tbsp freshly grated Parmesan
Use a potato peeler to shave the courgettes into ribbons.
Heat the butter in a large pan and add the pine nuts. Cook until golden brown, then stir in the courgettes, garlic and herbs.
Cook the tagliatelle according to the packet instructions.
Top with grated fresh Parmesan and add salt and pepper if the dish needs it.
Eat straight away.
One tip, as this all cooks so quickly, do all the preparation first, and get the water almost to boiling before you start cooking.
