This is a really quick dish to make, so it's perfect for a
mid-week dinner - you can make the sauce in the ten minutes it takes for the
pasta to cook. Buttery, garlicky courgettes combine with the zing of chilli
& the crunch of pine nuts to make a delicious dressing that tastes like
much more effort was involved.
A small handful of fresh basil
1 tsp fresh chopped chilli
2 tablespoonfuls of pine nuts
Freshly ground black pepper
Parmesan or cheddar, to serve
First of all, put your pasta on to boil with a good pinch of
salt. Heat a generous scoop of butter & a drizzle of olive oil in a frying
pan and add the garlic, finely chopped, allowing it to sizzle gently for a
moment so that you get a lovely aroma rising from the pan.
In the meantime, slice the courgette and dice into small chunks,
roughly chop the basil, and add those to the pan with a pinch of lemon zest and
the fresh chilli (my version of this dish was quite fiery, as I thought it
balanced the richness of the dish nicely, but feel free to use less chilli if
you like). Leave the courgettes to soften over a medium heat, stirring
regularly and adding another splash of oil if necessary.
When the pasta is cooked, drain and return to the pan. Add
another scoop of butter to the frying pan with the courgettes, allow to melt,
and then pour over the pasta and stir through. Season with plenty of black
pepper and sprinkle over a handful of pine nuts, and serve with your choice of
cheese on top. Delicious!