The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
SERVES 2
ESSENTIAL: A large pestle and mortar
INGREDIENTS
- 200g mafaldine (or use linguine, pappardelle, spaghetti)
- 3 tbsp olive oil
- 1 large courgette, sliced into ½cm rounds
- Handful of pistachios, shelled
- 1 garlic clove
- Big handful of fresh mint, chopped
- Big handful of fresh basil, chopped
- Big handful of fresh parsley, chopped
- lemon juice, to taste
- salt and black pepper
METHOD
- Bring a large saucepan of salted water to the boil and cook your pasta according to the packet instructions.
- Heat 1 tablespoon of the olive oil in a large frying pan (big enough to hold the cooked pasta) and fry the courgette rounds until golden brown.
- Bash up the pistachios in a large pestle and mortar and then remove them. Do the same with the garlic, along with a pinch of salt, until it turns into a paste and then add all the herbs and bash together with the garlic. If you have enough space, continue bashing and grinding and then add the pistachios back in with the rest of the olive oil. If you don’t have space in your pestle and mortar, tip the herbs, garlic paste and pistachios into a bowl and mix well.
- Once the pasta is cooked, drain it, reserving some of the cooking water. Add the pasta to the pan with the courgettes, followed by the herby paste and a splash of the pasta water.
- Mix so that the paste coats the pasta and finish with a big squeeze of lemon juice!
TIP
Use gluten-free pasta to make this gluten free.
A collection of over 100 simple, satisfying plant-packed recipes that are low on effort but BIG on flavour
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
This starter is ridiculously easy and ridiculously good.
For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
This recipe by Jamie Oliver brings together chicken, chorizo and seafood onto the barbecue grill to make an amazing medley of flavours.
Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season zucchinis and tomatoes. An utter joy.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.