Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Courgette, Sweetcorn, Basil and Pistachio Casarecce
This vibrant dish features tender courgettes and sweetcorn tossed with al dente casarecce pasta, fresh basil, and a sprinkle of toasted pistachios. Finished with a zesty lemon kick and Parmesan shavings, it's a delightful and satisfying meal perfect for any occasion.
Caitlin Fitzpatrick
Feeds: 6
Ingredients
-
2 tbsp extra virgin olive oil
-
2 garlic cloves, finely chopped
-
3 courgettes, finely sliced
-
450 g Casarecce
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200 g sweetcorn, either cut fresh from the cob or frozen
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50 g shelled pistachios
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1 lemon, Zest and juice of
-
30 g fresh basil, leaves picked
-
100 g Parmesan, shavings
Method
1
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.
2
Add the sweetcorn and cook for a further 5 minutes.
3
Meanwhile, put a large pan of salted water on to boil and cook the casarecce for 7 minutes until al dente.
4
Put a small frying pan on a medium heat and toast the pistachios until fragrant.
5
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.
6
Leave to cool a little then stir through the basil and Parmesan and serve topped with the pistachios.
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