COURGETTE, FETA AND OLIVE PASTA
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Ingredients
- 2 courgettes
- 2tbsp pine nuts
- 3tbsp olive oil
- 250g dried spaghetti or linguine
- 2 gloves garliccrushed
- 1/4tsp chili flakesoptional
- 300g cherry tomatoeshalved
- 100g feta cheesecrumbled
- 50g olivesroughly chopped
- 1tbsp lemon juice
- 2tbsp chopped flat leaf parsley
- salt and freshly ground pepper
Instructions
- Heat a large pan of salted, boiling water
- With a vegetable peeler, peel long thin slices from the courgettes. Heat a griddle pan and brush lightly with some of the olive oil and cook the courgette slices until you see dark griddle marks. Proceed until they are all cooked, then set aside.
- Toast the pine nuts and set aside to cool.
- Cook the pasta until all dente. Reserve a small ladleful of pasta water just before draining.
- Add the remaining olive oil to a cold large frying pan and add the garlic and chill flakes. Turn on the heat on low and cook the garlic and chilli until fragrant
- Add the courgette ribbons, cherry tomatoes, olives, lemon juice and feta cheese until warmed through.
- Add the drained pasta and some of the pasta water and toss through on high heat so the sauce clings to the pasta. Finally, scatter with the parsley and pine nuts and serve immediately.
- Enjoy!
Recipe Notes
