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Courgette 'Pasta' with Cashew Mint Cream
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Courgette 'Pasta' with Cashew Mint Cream
The 'pasta' here is actually wafer-thin slivers of courgette, while the 'cream' is a rich blend of cashew nuts, mint and piquant seasonings.
- Preparation time: 20 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- Cashew-Mint Cream
- 1 tsp finely grated lemon zest & the juice of 2 lemons
- ½ tsp salt
- 300g cashew nuts
- 150ml water
- 1 large garlic clove
- 20g pack mint
- ½ tsp crushed peppercorns
- 6 tbsp olive oil, plus extra for serving
- 4 large courgettes
- 250g cherry tomatoes, quartered
Method
- With a vegetable peeler, shave the courgettes lengthwise into long, thin strips - these are your 'pasta'. Keep going until you reach the soft, seedy centre, which you should discard. Set the pasta aside.
- Put all the ingredients for the cashew-mint cream into a blender and blend until smooth. You will need to scrape down the sides with a spatula and reblend a few times. Add a little more oil or water if necessary.
- Toss the courgette pasta with the cream and scatter the cherry tomatoes on top. Serve drizzled with a little more olive oil and some freshly ground black pepper.
Comments
This recipe was first published in August 2005.
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