Courgette, olive & basil pasta
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight suppers because it comes together in just twenty minutes flat. Fresh courgettes are wonderfully light and low in calories, making them perfect for a guilt free pasta dish that still feels indulgent. The combination of briny olives, peppery basil, and toasty pine nuts creates layers of flavor that taste far more complex than the simple ingredient list suggests. It's the kind of meal that proves you don't need much time or fuss to create something truly delicious and restaurant worthy at home.
Ella x
Ingredients
- 450 gramscourgettes
- 2 tspsea salt flakes
- 350 gramscan fragata stoneless manzanilla olives filled with piquillo pepper(drained)
- 25 gramsbasil(leaves picked)
- 3 tbspnonpareille capers(drained)
- 2 clove/sgarlic clove(garlic, crushed)
- 300 gramsno.1 egg pappardelle
- 3 tbspextra virgin olive oil(plus extra to drizzle)
- 50 gramspine nut kernels
- 75 gramspecorino romano(to taste, finely grated)
Detail level
Instructions
- 1
Coarsely grate the courgettes into a colander or large sieve, then stir in the sea salt. Leave to rest for 15 minutes. Meanwhile, finely chop the olives and add to a bowl. Reserve a handful of small basil leaves, then tear the rest into small pieces. Combine the olives, torn basil, capers and garlic in a small bowl.
- 2
Bring a large saucepan of water to the boil for the pasta. Drain the courgettes thoroughly, then rinse and squeeze out excess water with your hands. Pat dry between several layers of kitchen paper.
- 3
Heat the extra virgin olive oil in a frying pan, then add the courgettes and pine nuts and fry for 5 minutes, until the kernels begin to colour. Cook the pasta according to pack instructions.
- 4
Drain the pasta, reserving a small ladle of cooking water, and add to the courgette pan. Tip in the olive mixture and reserved pasta water, then toss until hot through. Transfer to plates, drizzle with a little extra virgin olive oil, then serve, sprinkled with the cheese and reserved basil leaves.
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