Courgette, basil & almond pasta

Courgette, basil & almond pasta

  • Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan

  • Easily doubled
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal547
fat23g
saturates5g
carbs69g
sugars4g
fibre4g
protein20g
low insalt0.32g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
MARY SAYS...

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.

Recipe from Good Food magazine, July 2007

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    Overall rating

    Rating: 4 out of 5.19 ratings

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