Name: Courgette, basil & almond pasta
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 175g orecchiette pasta; 2 tbsp toasted blanched almond; 2 small or 1 medium courgettes; 1 garlic clove; large bunch basil; 2 tsp olive oil; 3 rounded tbsp grated parmesan (or vegetarian alternative); 1 tbsp lemon juice

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Courgette, basil & almond pasta

Courgette, basil & almond pasta

Mary Cadogan

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.3 out of 5.20 ratingsRate

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Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

175g orecchiette

pasta
2 tbsp toasted blanched almond
2 small or 1 medium courgettes
1 garlic clove
large bunch basil
2 tsp olive oil
3 rounded tbsp grated parmesan

(or vegetarian alternative)
1 tbsp lemon juice

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Nutrition: per serving

kcal547
fat23g
saturates5g
carbs69g
sugars4g
fibre4g
protein20g
salt0.32g

low

Method

step 1

Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
step 2

Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra Parmesan on the side.

RECIPE TIPS

MARY SAYS...

I devised this recipe last summer when I had a bumper crop of courgettes from the garden. I like to pick them when they are small-medium for the sweetest, crunchiest flavour. Small courgettes are also great cut into sticks to serve raw with dips.

Recipe from Good Food magazine, July 2007

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A star rating of 4.3 out of 5.20 ratings

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