One of our favourites, especially when courgettes are in season. This summer I have some lovely, sweet, yellow ones in the greenhouse and I used one of them today, alongside a green one. The job starts with toasting off some pine nuts, I like toasting them even when the packet says “toasted”. In another pan a red onion, some fresh chili and chili flakes get chucked in. A handful of cherry tomatoes. Grated courgettes, roughly grated, some texture is essential. This cooks down nicely with a little bit of chicken stock, seasoning of salt and pepper, but also a drizzle of sesame oil, which might seem controversial, but in my kitchen I respond to myself only, so I use my beloved sesame oil for this extra oomph of smokiness. <\/p>\n\n\n\n
Pasta gets cooked and thrown onto the veggies, tossed well, finished off with pinioli and parmigiano. A final drizzle of extra virgin olive oil is never a bad idea. <\/p>\n\n\n\n
This is a pasta dish I can eat A LOT of. I did today! \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
One of our favourites, especially when courgettes are in season. This summer I have some lovely, sweet, yellow ones in the greenhouse and I used one of them today, alongside a green one. The job starts with toasting off some pine nuts, I like toasting them even when the packet says “toasted”. In another pan … Continue reading Courgette and chili pasta.<\/span>