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    Courgette tagliatelle

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    Courgette tagliatelle

    For a meaty version of this pasta dish, sauté torn parma with the courgettes

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 300g tagliatelle
    • 3 essential Waitrose courgettes
    • 10g butter
    • 1 tsp fresh thyme
    • 1/4 tsp chilli flakes
    • ½ lemon, zest and juice
    • 3 tbsp half-fat crème fraîche
    • 30g parmigiano reggiano shavings


    1. Cook the pasta according to the packet instructions.
    2. Meanwhile, cut the ends off the courgettes and pare them lengthways into thin ribbons.
    3. Warm the butter in a large frying pan over a medium heat; add the courgettes, thyme, chilli and a pinch of salt. Sauté until softened; add some black pepper, the lemon zest and juice and fry, stirring, until most of the juice has evaporated. Take off the heat, stir in the crème fraîche and about three quarters of the parmigiano reggiano
    4. Drain the cooked pasta, reserving a little water. Toss it all into the sauce. Serve with the rest of the parmigiano reggiano sprinkled over.

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    Drinks recommendation

    The grassy, herbaceous feel of the Champteloup Sauvignon Blanc from the Loire will complement the fresh feel of the dish.
    Bin number: 15875


    Average user rating

    4 stars