Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Jammy Courgette and Basil Gigli
Give the courgettes a full ten minutes in butter and oil until they collapse into something jammy. Basil, lemon and nothing else needed.
Caitlin Fitzpatrick
Feeds: 2
30 minutes
Ingredients
- 300g Northern Pasta Co Gigli
-
40g unsalted butter
-
2 tablespoon extra virgin olive oil
-
400g courgettes, sliced
-
1 shallot, peeled, sliced
-
2 garlic cloves, sliced
-
⅓ cup basil leaves
-
Juice and zest of ½ lemon
Gigli
From: £4.95
Method
1
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.
2
Cook pasta according to packet instructions, reserving 3 tablespoons of pasta water. Drain pasta and mix with the courgettes and basil sauce.
3
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.
4
To serve, divide pasta amongst serving plates and top with lemon zest.
5
Pair with LA Brewery citrus hops a non-alcoholic beverage with crisp and bitter citrus notes that really complement the pasta
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