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Courgette cream pasta


'My brother’s favorite (he has good taste)'

(Picture provided by azz and liz)


This recipe was inspired by a visit to a sports bar with some friends while I was living in Naples. I’m not interested in football in any way, at all but I agreed to sit in a bar and watch grown men earn fabulous sums of money by kicking a sack of air around a lawn and consoled myself by promising myself that I would drink some Aperol spritz and people watch (the best use of time in Naples). What I wasn’t expecting was a robust and generous aperitivo (possibly the most elegant and enjoyable custom in the world which includes what usually amounts to a free snack with your drink). in addition to the usual dainty sandwiches, shot glasses of soup and miniaturised caprese salads there was a heaping cauldron of pene al zucchini made with cream and mint. What follows here is my take on that recipe.


Courgette cream pasta

Three courgettes (sliced into semicircles)
Garlic (to taste but not overwhelming)
Lemon (zest (of about two lemons, use the juice to make a salad dressing or something)
Cream (250 ml of single cream. Double cream doesn't taste as good, too rich)
Parmesan (about 100 grams, grated)
A bunch of fresh mint
Pasta (some kind of large tube. rigatoni or penne perhaps)
Olive oil
Chili flakes (or pepper depending on your preference)
Salt.

  1. Fry your courgettes in batches in the olive oil until they begin to brown then add the garlic (crushed then chopped) and sauteé until it begins to toast before adding the courgette, lemon zest, half the mint (picked and chopped) and a generous pinch of chili (or pepper).
  2. Add cream and simmer whilst you cook your pasta try not to let it boil but don’t worry too much.
  3. Drain your pasta and add it to your sauce.
  4. Stir in the Parmesan and a chiffonade (roll the leaves together then slice into ribbons) of mint remembering to reserve some of the mint for garnish.
  5. Serve in shallow bowls with a fresh tomato salad of some description.

This dish pulls of the amazing trick that the very best Italian food has and feels simultaneously light and fresh whilst also being definitely indulgent. Simple enough to cook whilst knackered and hungry good enough to serve at a dinner party (pretty it up a bit with some roast courgette and also make parmigiana melanzane and a rocket salad. A bowl of olives never hurts.)



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