Ingredients
300g fusilli
2 medium courgettes
3 tbsp Gymkhana Green Tikka Marinade
200g frozen peas
200g plain unsweetened coconut yoghurt
1 lime, zested and juiced
15g coriander, roughly chopped
15g mint, roughly chopped
50g cashews, toasted and roughly chopped
2 tbsp crispy onions
1 red chilli, finely sliced
Salt and black pepper
Method
Slice your courgettes either into 3-4mm rounds, or lengthwise to create long ribbons. Place in a bowl with 2 tbsp of the green tikka marinade, a drizzle of olive oil and toss well to coat. Leave to marinate for at least 20 minutes if you can.
Cook the fusilli in a large pan of salted boiling water until al dente. Add the peas for the final minute of cooking, then drain and rinse under cold water. Transfer to a large serving bowl.
Heat a griddle pan over a high heat. Working in batches, cook the courgette for 1–2 minutes on each side or until lightly charred and tender.
In a small bowl, whisk together the coconut yoghurt, remaining tablespoon of green tikka sauce, lime zest and juice, and a generous pinch of salt and pepper.
Add the charred courgette ribbons, coriander and mint to the pasta. Pour over the dressing and gently toss until evenly coated.
Transfer to a serving platter and finish with the toasted cashews, crispy onions and sliced chilli.
