Plumpton Goes Green Recipe Collection
Pasta with courgettes, lemon and herbs
- Pasta – tagliatelle or spaghetti
- 8 oz courgettes
- 1 lemon
- ½ cup mixed fresh herbs, such as parsley, marjoram, basil, chervil, thyme
- 4 shallots, thinly sliced and chopped
- 6 tbs olive oil
- Salt, pepper
- 5 tbs pine nuts, cashew nuts or almonds
- 2 sun-dried tomatoes, cut into narrow strips
- Grated parmesan (optional)
Slice the courgettes diagonally then line up the slices and cut into matchsticks.
Clean and chop the herbs.
With a vegetable peeler, remove the peel from the lemon in thin strips and cut into fine slivers.
Heat two tbps of oil and add the pine nuts. Cook them until they begin to colour, then add the shallots. Cook together until the shallots are soft. Transfer to a wide bowl and add the rest of the oil, the lemon peel, sun-dried tomatoes and herbs. Season with salt and pepper and add about a teaspoon of lemon juice.
Meanwhile boil water for the pasta. When it is boiling, add salt, then drop in the courgettes and cook for one minute. Scoop out and shake off the water then add to the other ingredients. Cook the pasta and when done, add to the other ingredients and stir thoroughly to ensure the pasta is coated with oil and herbs. Sprinkle with parmesan to taste and preference.
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