Snabbt, gott och enkelt!
https://www.jamieoliver.com/recipes/pasta-recipes/lemony-courgette-linguine/
- 150 g dried linguine
- 2 mixed-colour courgettes
- ½ a bunch of fresh mint (15g)
- 30 g Parmesan cheese
- 1 lemon
Jag tillsatte små gröna paprikor som vi hade hemma.
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
- Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.