Quick post for all those with allotments who are looking for something super tasty to use up all those courgettes.
1 tbs olive oil
4-6 normal sized courgettes
2 cloves of garlic
salt and pepper
2-3 tablespoons sherry/white wine/marsala
25g pine nuts
3-4 tablespoons of parmasan
small bunch of parsley, chopped
Heat the butter and oil in a pan, cut the courgettes into thinish rounds. Squish in the garlic with a press and add salt and pepper. Cook over a low heat for 45 minutes – ok I didn’t say this was a quick recipe – but it’s worth it. Stir every now and again. Add the sherry to the sultanas and leave for 15 minutes to plump up. Toast the pine nuts in a dry pan. Cook the pasta and then add all the ingredients together.
This is one of my fave pasta courgette dishes – tons of flavour. Give it a go.