Recipe & photography by Izzie Cox
Serves 4-6
Ingredients
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3 courgettes, finely sliced
- 450g Casarecce
- 200g sweetcorn, either cut fresh from the cob or frozen
- 50g shelled pistachios
- Zest and juice of 1 lemon
- 30g fresh basil, leaves picked
- 100g Parmesan shavings
Method
Heat the olive oil in a large frying pan over a medium heat and add the garlic and courgettes. Cook, stirring often, for around 20 minutes until the courgettes are soft and silky. Add the sweetcorn and cook for a further 5 minutes.
Meanwhile, put a large pan of salted water on to boil and cook the casarecce for 7 minutes until al dente.
Put a small frying pan on a medium heat and toast the pistachios until fragrant.
Drain the casarecce and add to the pan of courgettes along with the lemon zest and juice and plenty of salt and pepper, mixing well to combine.
Leave to cool a little then stir through the basil and Parmesan and serve topped with the pistachios.
