Courgette, olive & basil pasta

Name: Courgette, olive & basil pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 450 g courgettes; 2 tsp sea salt flakes; 350 g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained; 25 g packs basil, leaves picked; 3 tbsp nonpareille capers, drained; 2 clove/s garlic, crushed; 300 g No.1 Egg Pappardelle; 3 tbsp extra virgin olive oil, plus extra to drizzle; 50 g pine nut kernels; 75 g Pecorino Romano, to taste, finely grated

In-season courgettes with piquant olives and capers, plus basil and pine nuts make for a meat-free pasta main with masses of personality.

2 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
PlusPreparation time 10 minutes + standing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

450g courgettes
2 tsp sea salt flakes
350g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained
2 x 25g packs basil, leaves picked
3 tbsp nonpareille capers, drained
2 clove/s garlic, crushed
300g No.1 Egg Pappardelle
3 tbsp extra virgin olive oil, plus extra to drizzle
50g pine nut kernels
75g Pecorino Romano, to taste, finely grated

Coarsely grate the courgettes into a colander or large sieve, then stir in the sea salt. Leave to rest for 15 minutes. Meanwhile, finely chop the olives and add to a bowl. Reserve a handful of small basil leaves, then tear the rest into small pieces. Combine the olives, torn basil, capers and garlic in a small bowl.
Bring a large saucepan of water to the boil for the pasta. Drain the courgettes thoroughly, then rinse and squeeze out excess water with your hands. Pat dry between several layers of kitchen paper.
Heat the extra virgin olive oil in a frying pan, then add the courgettes and pine nuts and fry for 5 minutes, until the kernels begin to colour. Cook the pasta according to pack instructions.
Drain the pasta, reserving a small ladle of cooking water, and add to the courgette pan. Tip in the olive mixture and reserved pasta water, then toss until hot through. Transfer to plates, drizzle with a little extra virgin olive oil, then serve, sprinkled with the cheese and reserved basil leaves.

Typical values per serving when made using specific products in recipe