This very simple pasta dish is full of flavour and is best enjoyed in the summer months when courgettes are in peak season. It is light and fresh and perfect for a summer evening in the sunshine. We have used both green and yellow courgettes here but no effect of the flavour if you only have green.
This recipe uses Northern Pasta’s perfect conchigliette shape works well with the silky courgettes and the melted feta sauce and the lemon added at the end makes the dish light and refreshing.
INGREDIENTS
Serves 2
3 tbsp olive oil
2 banana shallots, peeled and finely diced
2 garlic large cloves, peeled and finely sliced
15g fresh oregano, leaves picked
3 courgettes, very finely sliced in rounds
225g Northern Pasta Co spelt conchigliette
100g feta
1 lemon, zest and 1tbsp of juice
15g basil, leaves picked
Halen Môn Pure Sea Salt
Black pepper
METHOD
Heat 2 tbsp of the oil in a large pan on a medium-high heat, add the onion and ½ tsp of salt. Cook for 5 minutes or until softened before adding the garlic and oregano for a further 2 minutes, or until the garlic is just starting to colour.
Use a mandoline to slice the courgettes if you have one, otherwise slice the rounds as thinly as you can. Bring a large pot of salty water to boil ready for the pasta.
Add the sliced courgettes to the onion mixture and cook, stirring often for 5 more minutes.
Cook the dried pasta for 6 minutes, checking the pasta is al dente before draining. Reserve 100ml of the pasta water and add to the courgettes.
Crumble in the feta and stir to combine. The feta should melt and create a sauce, add 1 tsp of salt and freshly ground black pepper, and taste to check the seasoning adding more if needed. Add the drained pasta into the pan with the courgettes and stir to combine.
Zest the lemon and add half the zest to the pan along with 1tbsp of the juice. Stir through the basil leaves, ripping any larger leaves. Give the pasta a last stir before dividing between two bowls, topping with the reserved lemon zest and drizzle of oil.
