Green Tikka Courgette & Pea Fusili Pasta Salad
Feeds: 4
20 minutes
Fusilli
Green Tikka Courgette & Pea Fusili Pasta Salad
Courgettes marinated in green tikka paste and charred hard, then folded through fusilli with coconut yoghurt and peas. Crispy onions and toasted cashews go on last.
Imogen Royall
Feeds: 4
20 minutes
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
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2 tbsp crispy onions
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1 red chilli, finely sliced
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Salt and black pepper
Fusilli
From: £4.95
Method
1
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.
2
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.
3
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.
4
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.
5
Add the charred courgette ribbons, coriander and mint to the pasta. Pour over the dressing and gently toss until evenly coated.
6
Transfer to a serving platter and finish with the toasted cashews, crispy onions and sliced chilli.
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