There are no ends to his talent! Mark from Dingle Cookery School blew us away today with this tasty dish for the whole family.
Lemony Pasta with Courgette, Mint and Pine Nuts
Serves 4
Time 15-20 minutes
Ingredients
250g pasta (ideally linguine but use your favourite pasta)
1 shallot, finely diced
1-2 garlic cloves, crushed
2 courgettes, ends cut off and courgette cut into ribbons (use a vegetable peeler to make these)
150ml cream
1 lemon, zested and juiced
handful of pine nuts, toasted on a dry pan for 2 minutes
small bunch of mint, chopped
extra virgin olive oil
parmesan, for grating over the pasta
salt and pepper
Method
Cook the pasta in a large pot of salted water and according to the packet instructions.
When you taste the pasta, it should have a little bite (al dente).
While the pasta is cooking you can be preparing the courgettes and sauce. Put a pan on over a medium heat, add a little oil and add the shallot and garlic. Cook for about 2-3 minutes, add the courgettes and cream. Cook this for about 3-4 minutes (the courgettes will cook quickly). Give this a stir, add in the lemon juice and zest. Taste and adjust the seasoning. Add in the pine nuts and mint.
Strain the pasta and keep back a little bit of the pasta water (about half a ladle) add this to the courgette and cream mixture. Add in the strained pasta. Mix this all together and place in bowls. Drizzle some extra virgin olive oil over each bowl and add plenty of parmesan to the top.
Bain Taitneamh As !!
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