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Courgette, basil & almond pasta
Serves 2
Easy
Prep:
Cook:
Make al fresco eating simple with this fresh summery pasta dish from Mary Cadogan
Skip to ingredients
- 175g orecchiettepasta
- 2 tbsp toasted blanched almond
- 2 small or 1 medium courgettes
- 1 garlic clove
- large bunch basil
- 2 tsp olive oil
- 3 rounded tbsp grated parmesan(or vegetarian alternative)
- 1 tbsp lemon juice
Nutrition: per serving
- kcal547
- fat23g
- saturates5g
- carbs69g
- sugars4g
- fibre4g
- protein20g
- salt0.32glow
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.
