Here in the middle of England, the weather this week has been beautiful. Yesterday our local farmers’ market was in town, and the place was buzzing with people enjoying the unexpectedly sunny September day. Amongst the stalls selling bread, cheese, cupcakes, and other goodies, there is a stall offering local vegetables – all summer long, we have been buying yellow courgettes there, every time the market is on. If you’ve not tried yellow courgettes, they are worth seeking out. Usually you see them from July onwards and their season seems to be short, so I wasn’t expecting there to be any for sale yesterday, but there were. And so, for dinner tonight, we will be having yellow courgette and lemon pasta, which comes from a Good Housekeeping cookbook I bought when I was first learning to cook.
Spaghetti with courgettes, lemon and pistachio nuts*
*But we always leave out the pistachios and have pine nuts instead
- 600g courgettes – yellow ones if you can find them
- 2 garlic cloves
- 1 small red chilli
- 350g dried spaghetti
- 90ml extra virgin olive oil
- Grated zest and juice of 2 lemons
- 2tbsp chopped fresh chives
Thinly slice the courgettes and garlic; deseed and finely chop the chilli.
Cook the spaghetti according to the packet instructions.
Meanwhile, heat the oil in a large frying pan. Add the courgettes, garlic, chilli and lemon zest and stir-fry over a high heat for 4-5 minutes until the courgettes are golden. Remove from the heat and add the lemon juice.
Drain the pasta and add to the courgettes with the chives. Season with salt and pepper and toss over a low heat for 30 seconds.
Serve topped with pine nuts or pistachios (we usually toast the pine nuts first in a dry frying pan), and parmesan cheese.