Recipe and photography by Helena Moursellas
Serves 2
Ingredients
40g unsalted butter
2 tablespoon extra virgin olive oil
400g courgettes, sliced
1 shallot, peeled, sliced
2 garlic cloves, sliced
300g Northern Pasta Co Gigli
⅓ cup basil leaves
Juice and zest of ½ lemon
Method
Heat butter and oil In a large frypan over medium heat, cook courgettes for 10 minutes until cooked and jammy. Followed by the shallot and garlic and cook for a further 8 minutes until the shallots have softened.
Cook pasta according to packet instructions, reserving 3 tablespoons of pasta water. Drain pasta and mix with the courgettes and basil sauce.
Reserve a third of the courgette mixture and place the remaining into a blender along with all the oily juices, pasta water, basil and lemon juice. Process until the mixture is smooth and creamy.
To serve, divide pasta amongst serving plates and top with lemon zest.
Pair with LA Brewery citrus hops a non-alcoholic beverage with crisp and bitter citrus notes that really complement the pasta
