Courgette explosion

Quick post for all those with allotments who are looking for something super tasty to use up all those courgettes.

they grow an inch a day

15g butter

1 tbs olive oil

4-6 normal sized courgettes

2 cloves of garlic

salt and pepper

2-3 tablespoons sherry/white wine/marsala

50g sultanas

25g pine nuts

250g pappardelle

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.

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About joefletch

manchester based floral designer, pea grower and favorite cousin.
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