Ok I don’t really like Nigel Slater but he happened to be on the other day and made this deconstructed pesto thingy with courgette. As I wasn’t paying attention, I had to turn to Google for recipe help and came across this lovely Courgette and Ricotta pasta recipe. Luckily for me I had some of the ingredients in the house…by which I mean I had bought both courgette and ricotta and then completely forgot why!
I had mine with some couscous rather than pasta. I was delicious – even Mr-Plummy-Mummy-I-don’t-eat-courgettes agreed so we will be making this again I’m sure and I’ll try to remember the parmesan and lemon zest.
I’ve paraphrased the method below but all credit goes for this yummy dish to the Good Food food writer.
- Olive oil (I used extra virgin, but plain OO would be fine I’m sure
- 1 large courgette – sliced with a veg peeler. I discard most of the skin as kiddo wouldn’t eat it
- 1 escallion – very finely sliced lengthwise.
- 3 cloves garlic – very finely sliced
- half a tub ricotta –
- about 10 leaves of basil (was a bit strong, will use less next time)]
- Salt and pepper to season
- In a dry large frying pan, dry roast the pinenuts. Once browned, take out and leave to cool on a plate
- Return pan to heat, add oil and fry the escallions and courgettes in the oil over a medium heat until softened
- add garlic and cook for 2 mins more
- turn off heat and fold in the basil and pinenuts.
- Dot in the ricotta – I only used half the tub as felt a full tub would have been too much with couscous. Do it by eye I say
Serve with couscous with roasted red peppers and spring onions