Spring vegetable pasta
Serve with a green salad and plenty of crusty ciabatta bread.
450g pasta (any type - tagliatelle or penne or farfalle etc)
2/3 shallots, chopped finely
2 tbspoons olive oil
1 clove garlic, crushed
2 large courgettes, grated
8 cherry tomatoes, quartered
55g pine nuts, toasted
Freshly ground salt and black pepper, to taste
small handful of torn basil leaves
Shaved parmesan cheese, as desired
Cook the pasta in lots of boiling, salted water according to the manufacturer's instruction
Meanwhile, heat the oil in a saute pan, fry off the shallots, but do not allow to cook more than light golden, add the garlic and cook for one minute. Add the courgettes and toss in the oil. Add the tomatoes and toss until they are hot and beginning to soften. Season with salt and pepper, to taste.
Drain the pasta thoroughly. Add the courgettes/shallots mixture and the pine nuts and add more seasoning if required. Pile into a large bowl and serve immediately, garnished with the torn basil and parmesan shavings.
Recipe: Leith's Cookery School, London