I’m having a bit of a courgette renaissance, if there is such a thing. And if there isn’t, there should be. In particular using it with pasta. This one is light, creamy, crunchy.
What to use – serves one
- big handful of flaked almonds
- 70g pasta
- 60g cream cheese
- 1.5 small or one large courgette
- clove of garlic
- small bunch of parsley – chopped
- juice of half a lemon
- salt and pepper
How to use it
Toast the almonds and set to one side.
Wash, quarter lengthways then cube the courgette. Cook in olive oil, with a pinch of salt, chopped parsley and lemon juice for 4 minutes until soft-ish.
Finely slice your garlic and add – stir and cook for about a minute.
Add the cream cheese and let it melt a bit.
Scrape the mix into a blender and blitz. Put it back into the pan and continue to heat gently. Taste. Adjust seasoning. You can be generous with the seasoning.
Drain your pasta and add to the courgette mix and stir. Serve with a generous sprinkling of toasted almonds.
Calories: 600
What to listen to while cooking: Brothers in Arms – NOT the Dire Straits version
What to watch while eating: You obvs can’t watch it yet on your tv, but when you can, Mad Max: Fury Road. It’s non-stop, breathtaking, jaw-dropping, I kind of want to go back and see it again now. And it has Tom Hardy in it which is always a good thing, never a bad thing.
eatburpsleep 