Spring Courgette Pasta

This fresh, tasty Spring Courgette Pasta recipe features new-season courgettes and garlic, mint, lemon zest and a creamy Myzithra (or Ricotta) cheese sauce.

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Cook Time: 20

Total Time: 20

Servings:2 people

Ingredients

160 g pasta of choice recipe allows for 80 g pasta per person
200 g young courgettes, trimmed and chopped
3 cm piece of banana chilli or peperoncino optional
2 cloves wild or new season garlic
1 spring onion - roughly chopped
½ tsp lemon zest
150 g Myzithra or Ricotta Cheese
generous tbsp mint, dill or basil or a combination of all three! Optional.
generous handful parsley
50-60 g finely grated Parmesan Cheese
½ tsp salt
olive oil
salt and freshly ground pepper

Instructions

Put the pasta into salted boiling water.
Roughly chop the courgettes, spring onion, salt, garlic, and small fresh chilli and whizz it in a mini mouli or food processor.
In a large pan, saute the courgette mixture in olive oil. Sweat the vegetables, but don't fry them. You want to extract flavour and soften them, but not caramelise or brown them. Keep that wonderful vivid spring green colour.
Meanwhile, in the same mixer, add the Myzithra or Ricotta cheese, a tablespoon of hot pasta water, a small dash of olive oil, lemon zest, a tablespoon of herb(s), and parsley. Whizz until creamy.
Add the creamy sauce to the vegetables, season with a good grind of black pepper, and taste for salt. Heat through for a couple of minutes. When the pasta is ready, toss it into the sauce with half the Parmesan - stir gently to melt the Parmesan.
Serve sprinkled with the rest of the Parmesan and some finely chopped fresh herbs.

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