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Casarecce with courgettes, lemon & walnuts
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1 tbsp sunflower oil
200g pack baby courgettes, halved lengthways
25g walnut pieces, roughly chopped
1 large clove garlic, crushed or finely chopped
1 unwaxed lemon, finely grated zest and juice, plus wedges to serve
3 tbsp ricotta
15g pecorino, finely grated
¼ x 25g pack basil, to serve
1. Boil the pasta in a large pan of salted water according to pack instructions. Meanwhile, heat the oil in a large frying pan. Add the courgettes and sear for 3 minutes, until taking on colour but still with plenty of bite.
2. Turn the heat down under the courgette pan, add the chopped walnuts, garlic and lemon zest and stir for 1 minute until fragrant. Drain the pasta, reserving a cup of cooking water.
3. Add the pasta, 4 tbsp cooking water, 1 tbsp lemon juice and the ricotta to the courgettes and toss well. If it seems dry, add a little more pasta water. Scatter in the pecorino and basil, check the seasoning then serve in wide bowls with a lemon wedge for squeezing over.
Typical values per serving:
3.8mg vitamin E/1 of your 5 a day
This recipe was first published in July 2021.