… they always need help eating them. According to Johnny and Vivienne Mitchell, this courgette season is so good in Dublin that they can’t keep up. We were the lucky recipients of this courgette and another one so far – yay!
Courgette, basil & almond pasta – to serve 2
- 175g/6oz orecchiette pasta
- 2 tbsp toasted blanched almonds (we only had flaked almonds so we toasted these and they did the job)
- 2 small or 1 medium courgette (or a chunk off a massive one)
- 1 garlic clove
- large bunch basil
- 2 tbsp olive oil
- 3 rounded tbsp grated parmesan
- 1 tbsp lemon juice
Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and pick the basil leaves from the stalks.
Heat the oil in a large frying pan and fry the courgette for a few minutes until it starts to soften, then add the garlic and half the basil and cook for another minute.
Drain the pasta and add it to 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.
(Original recipe from BBC Good Food)