Adapted from the Guardian Weekend 7th May 2011
Pasta (dried) of your choice- enough for two (about 175g)
a few handfuls of frozen peas (I also added a handful of frozen soya beans)
Sea salt and freshly ground black pepper
the best olive oil you can afford
50g Parmesan, grated
1 courgette, sliced into ribbons using a potato peeler
a handful of toasted pine nuts
zest of ¼ lemon
1 red chilli, deseeded and finely chopped
bunch fresh mint
bunch fresh basil (I didn’t have this so just left it out)
- Cook the pasta according to the packet instructions. About 3 minutes before it’s ready, add the peas and soya beans.
- Drain, and put in a large bowl with salt, pepper, oil, and Parmesan. Set aside.
- Fry the courgette slices in olive oil for a few minutes, turning frequently, and add to the pasta mixture.
- Add the pine nuts, lemon zest, and chilli, and stir well.
- At this point the dish can be refrigerated until you’re ready to serve. Just before serving, rip up the herbs and stir in. You can add more salt/pepper/oil/Parmesan according to taste too. Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone