Summer courgette pasta with Cured Lemon Paste and a parsley pangrattato
This recipe was inspired by the classic River café zucchini and lemon pasta dish that they serve in the summer, using beautiful Amalfi lemons. The slow cooked soft courgettes can even be eaten on their own with the pangrattato with lashings of olive oil and some crusty bread. If you don’t like things spicy, just leave the chilli flakes out. Though we never say no to serving pasta without parmesan, we urge you to try this without it first. The cured lemon paste definitely gives this a great umami taste.
For the courgette ribbons:
300g green courgettes
Juice of ½ lemon
2 tbsp Crete Gold Olive Oil
For the courgette pasta:
700g green courgettes
100ml Crete Gold Olive Oil
6 cloves garlic, sliced
1 tsp Aleppo chilli flakes
2 tbsp Cured Lemon Paste
Juice of 1/2 lemon
Salt and pepper to taste
For the pangrattato:
25g Parsley, finely chopped
2 garlic cloves, grated
Zest of 1 lemon
Salt and pepper to taste
- To prepare the courgette ribbons, slice them into ribbons and then into spaghetti like slices. Dress with the lemon juice and olive oil and season to taste. Set aside.
- Take around 700g of the courgettes, top and tail and then slice into half lengthways and then into slices around the thickness of a £1 coin.
- Place the olive oil in heavy bottomed large saucepan – one that will eventually fit the cooked spaghetti as well, on a medium heat. Add the sliced garlic and courgettes, season with salt and mix. Cook on a medium to low heat, stirring often, for around 10 minutes.
- Bring a large pan of water to the boil.
- In the meantime, combine all the ingredients for the pangrattato, and fry in a medium frying pan for 3-4 minutes, stirring often to toast the breadcrumbs. Remove and set aside.
- Add the chilli flakes to the courgette mix and stir well, along with the cured lemon paste. Cook for another 10 minutes, stirring often. If they start to catch and burn, turn the heat down to low.
- Season the boiling water with salt, and drop your pasta in, stir and cook according to packet instructions, minus a minute to ensure it stays al dente.
- Once your pasta is cooked, add it to the cooked courgettes using a slotted spoon and tongs. This will ensure you get some of that precious pasta water which will help coat the pasta with the sauce.
- Add the juice of half a lemon to the pasta courgette mix and stir well.
- Serve the pasta, topped with the dressed courgette ribbons and the pangrattato.