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Basil & lemon courgette pasta
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2 tbsp olive oil
2 shallots, finely chopped
500g (about 3) courgettes
2 cloves garlic, finely chopped
Finely grated zest 1 lemon
Pinch chilli flakes
150ml dry white wine
150ml chicken stock
500g essential Waitrose Tagliatelle
25g pack fresh basil, leaves only
6 tbsp grated pecorino cheese
1. Warm the olive oil in a large saucepan over a medium heat and cook the shallots for 3-4 minutes until starting to soften.
2. Use a vegetable peeler to peel long ribbons from the courgettes.
3. Add the garlic, lemon zest and chilli flakes to the pan and cook for just 1 minute, then add the courgettes and cook for 5 minutes. Increase the heat and add the white wine and chicken stock. Simmer for 2-3 minutes until reduced.
4. Meanwhile, bring a large pan of water to the boil and cook the tagliatelle according to pack instructions. Drain and return to the pan. Add the courgette sauce and toss well together with the basil and half of the cheese, season. Serve in bowls with the remaining cheese sprinkled over.
Typical values per serving: