Courgette pappardelle with feta and lemon
50 minServes 4
Ribbon pasta tossed with a creamy courgette and feta sauce, topped with toasted pine nuts and fresh basil.
| prepBring a large saucepan of salted water to a boil | |||||
| 45 ml olive oil | Heat oil, fry garlic & oregano 1–2 min | Add sliced courgettes, salt & pepper, fry 5 min | Add feta & stock, simmer 25 min until creamy | Drain, stir in sauce, lemon, basil & pepper | Divide between bowls, top with pine nuts |
| 2 garlic cloves, finely sliced | |||||
| 3 tbsp oregano leaves | |||||
| 3 large green courgettes, cut lengthways into quarters, then finely sliced | |||||
| Salt and black pepper | |||||
| 150 g feta, broken into rough chunks | |||||
| 100 ml vegetable stock | Melt butter, toast pine nuts 1 min, set aside | ||||
| 30 g unsalted butter | |||||
| 80 g pine nuts, roughly crushed | Cook pappardelle al dente, stir in ribbons | ||||
| 2 courgettes (ideally 1 yellow and 1 green), peeled into long thin strips | |||||
| 300 g pappardelle egg pasta | |||||
| 1 lemon, finely shaved zest, plus 1 tbsp lemon juice | |||||
| 25 g basil leaves, roughly shredded | |||||
| Black pepper (to finish) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.