- 175g orecchiette pasta
- 2 tbsp toasted blanched almond
- 2 small or 1 medium courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 garlic clove
- large bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 rounded tbsp grated Parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tbsp lemon juice
Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more.
Drain the pasta and add 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 on the side.
I devised this recipe last summer when I had a bumper crop of courgettes from the garden. I like to pick them when they are small-medium for the sweetest, crunchiest flavour. Small courgettes are also great cut into sticks to serve raw with dips.