Save to your scrapbook

    Casarecce with courgettes, lemon & walnuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Casarecce with courgettes, lemon & walnuts

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    150g casarecce
    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
    ΒΌ 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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars