Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Roughly grate the courgettes using the stalk end of the courgettes as a handle.</p> <p>In a wide, deep-sided frying pan, toast the pine nuts for a minute until golden, keeping an eye on them, then set them aside and put the pan back on the heat.</p> <p>Fry the anchovies over a low heat in a little of the anchovy oil and break them up with a wooden spoon, then add the garlic and chilli to sizzle for a minute. If you’re not using anchovies, add the butter or oil to gently fry the garlic and chilli until softened for a minute.</p> <p>Add the grated courgette and a big pinch of salt and pepper, turn up the heat to medium and fry for about 5 minutes until softened but still retaining their colour.</p> <p>Meanwhile, cook the pasta for about 8 minutes, or according to the label instructions, in a big pan of salted boiling water. Drain and reserve 1/4 mug of pasta water.</p> <p>While everything is cooking, chop the herbs, wild garlic, capers and olives, then add to the courgettes along with the lemon juice and zest. Season to taste and take off the heat until the pasta is ready.</p> <p>Add the cooked pasta and a little of the pasta water to the courgettes and toss together. Add a little more liquid if it needs it. Serve straight away with a drizzle of olive oil, the grated cheese and toasted pine nuts.</p>