I am loving courgette at the moment, especially yellow ones. I still haven’t been brave enough to try raw courgette ‘pasta’ yet but I was craving pasta so this was the next best thing.
Combined with peas, lemon and basil, this is the perfect spring/summer dish. Simple but delicious.
I don’t know about you but I have yet to find a gluten free pasta that doesn’t dry out and go a bit hard when it left to cool (unless it is drowning in sauce) so is best enjoyed right away.
Recipe (per person)
Gluten free pasta
2 inch chunk of courgette
2-3 tbsp peas
1 tbsp olive oil
Juice 1/2 a lemon
1/2 tsp dried basil
Salt and pepper
Small handful basil leaves
Chop courgette into chunks. Saute in oil and sprinkle with dried basil. Season. Allow them to colour lightlu while you cook the pasta.
Add the peas so they are warmed but still bright green. Switch off heat and add lemon juice and half the basil. Stir.
Mix pasta into vegetable mix and garnish with the rest of the basil.