Lemony Courgette Pappardelle
Something about summer just makes me want to eat fresh, zingy flavours all day, every day! This recipe is easy, healthy, and made with relatively inexpensive ingredients. It can also be adapted to vegan diets easily, which is often music to the ears of Brightonians. This recipe is going to be kept casual because cooking is all about instinct and learning what you love, don’t panic, I believe in you!
Top Tip: Garnish with a few basil leaves if this dish is making it onto Instagram and don’t forget to tag @brightonjournal so we can celebrate your sucesses with you!
Total cook time: 20 minutes
500g Fresh egg pappardelle
3 courgettes, grated
4tbsp Crème fraîche (or oat fraîche for vegan-y goodness)
2-3 garlic cloves, crushed
1 lemon, unwaxed
Step 1: Put a pan of water on to boil so that it’s ready for when it is time to cook the pasta (don’t put the pasta in yet).
Step 2: Heat a splash of oil in a pan, add the crushed garlic and grated courgette. Give it a good stir. Let it cook for a minute or two on a medium heat (if it starts to turn brown then the heat is too high, just take it off the heat and let it cool before returning it to a lower heat).
Step 3: Whilst the courgette cooks, zest the lemon and add to the courgette. Then, squeeze out the juice through a sieve to get rid of the pips and add the juice to the courgette mixture. Remember to give it a stir.
Step 4: Add some salt and pepper to the courgette mixture and continue to let it cook for another few minutes.
Step 5: Whilst the courgette is cooking for a few more minutes, drop the fresh pasta in the boiling water you prepared earlier. Follow the instructions on the packet to cook the pasta (fresh pasta should only take 3-4 minutes to cook).
Step 6: Take the courgette mixture off the heat and add your crème fraîche or oat fraîche and stir it in well.
Step 7: Drain the cooked pasta and combine with your creamy lemony green deliciousness. Salt and pepper to taste, plate it up, and if you’re feeling fancy grate some tasty cheese of your choice. favourites include feta and parmesan.
P.s. You don’t have to use fresh pappardelle, you can use any type of pasta! just don’t forget to adjust cooking times accordingly.