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Lemony courgette, basil & pine nut tagliatelle with burrata

A sharing plate with lemony courgette, basil & pine nut tagliatelle with burrata

Lemony courgette, basil & pine nut tagliatelle with burrata

Name: Lemony courgette, basil & pine nut tagliatelle with burrata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 75g pine nuts; 6 tbsp olive oil; 3 courgettes (about 750g total), finely sliced (you can use a mixture of green and yellow); 4 garlic cloves (about 15g), thinly sliced; 1 lemon zested and juiced; large pinch of chilli flakes plus extra to serve; 400g tagliatelle (fresh or dried); large bunch of basil leaves (about 30g), torn; 1 ball of burrata; extra virgin olive oil for drizzling

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.8 out of 5.18 ratingsRate

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Make the most of courgettes in summer with this fresh tagliatelle dish for dinner. The key to getting the dish right is in not rushing the courgettes

High-fibre

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g pine nuts
6 tbsp olive oil
3 courgettes

(about 750g total), finely sliced (you can use a mixture of green and yellow)
4 garlic cloves

(about 15g), thinly sliced
1 lemon

zested and juiced
large pinch of chilli flakes

plus extra to serve
400g tagliatelle

(fresh or dried)
large bunch of basil leaves

(about 30g), torn
1 ball of burrata
extra virgin olive oil

for drizzling

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Nutrition: Per serving

kcal800
fat40g
saturates8g
carbs82g
sugars6g
fibre8g
protein23g
salt0.2g

Method

step 1

Toast the pine nuts in a large, dry frying pan over a medium heat until golden, shaking the pan often so they don’t burn. Remove to a bowl and set aside.
step 2

Heat half the olive oil in the same pan over a medium heat. Tip in half the courgettes and shake into a single layer. Season with salt and cook for 10-15 mins, stirring occasionally until soft and golden in spots. Remove to a plate and repeat with the remaining courgettes and oil. Cook the garlic, lemon zest and juice and the chilli flakes in the pan for a few minutes until the lemon juice has evaporated and garlic is soft. Stir this into the courgettes.
step 3

Meanwhile, cook the tagliatelle in a large pan of boiling salted water following pack instructions. Drain, reserving a mugful of the cooking water.
step 4

Taste the courgettes for seasoning – they may need more salt. Tip the pasta into the pan along with the courgettes and most of the toasted pine nuts and basil leaves. Toss everything together, adding a splash of the reserved water if needed to loosen – the water along with the oil from the pan should lightly coat the pasta.
step 5

Pile the pasta onto a large serving platter and top with the burrata, or divide between bowls and tear over the burrata. Drizzle over some extra virgin olive oil and scatter over the remaining pine nuts and basil leaves, as well as more chilli flakes, if you like.

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A star rating of 4.8 out of 5.18 ratings

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