I was inspired to make this recipe after my vegetable course at River Cottage in July. It was a different dish but it gave me the idea of peeling the courgette into slices, ribbons, and frying them before serving them as a topping over pasta. The pine nuts were an addition I added instead of cheese for protein so that you get all the nutrients you need, making this dish vegetarian, even vegan and a good way to use a courgette or two.
It is a fancy looking dish but it is so simple. It took me about 15 minutes and that was while I was faffing around with other stuff in the kitchen.
You could try adding herbs, lemon juice or parts of rind would be nice, a scattering of mint over the top afterwards. I added some runner beans alongside because I wanted more greens but it is completely optional. Maybe some raw tomatoes tossed in the fried dish when it is off the heat, soaked in some oil?
For a non-veggie bits of bacon might be nice?
This serves just one. To increase the amounts, just double etc.
Have fun and experiment anyone who wants to try something new with their courgettes.
Pasta, Courgette and Pine Nuts
(Serves 1)
-About 2 serving spoons/ 2 nests of tagliatelle pasta -Olive oil, for frying in -1 medium sized courgette -1 handful of pine nuts
- Bring a pan of water to the boil. Add the pasta and leave to simmer for about ten minutes until cooked. Drain and set aside.
- Put the olive oil into a frying pan. Top and tail the courgette and using a peeler, take slices off the courgette into the frying pan until all of the vegetable has been used. Fry gently in the frying pan, tossing it in the olive oil for a minute. Add the handful of pine nuts and continue to stir over the flame for a few minutes.
- Put the pasta on a plate and scrape the courgette and pine nuts on top. Serve.
Looks delicious, but I’m not familiar with courgette. What is that? What does it taste like? Love pine nuts!
LikeLike
Courgettes, otherwise known as zucchini, are summer squashes – the most recognisable are oblong and dark green, looking like a cucumber (and are a relative) but have a more squishy, watery body and a more subtle taste. I’ve included my page with information about them if it would interest you? They are quite easy to buy in shops because the plants are often so prolific, even more easier to grow yourself! https://thekitchengardenblog.wordpress.com/2016/08/03/courgettes/
LikeLike
Oh!! Zucchini. Yes, I’m very familiar with zucchini squash. I’m from Georgia in the USA and had never heard them called courgettes before. Got it, thanks! ๐
LikeLike
Yeah, sorry, courgette is the very English word for zucchini. Well, now you have expanded on your languages of vegetables! ๐
LikeLiked by 1 person