Courgette Ribbon Salad & Melted Courgette Pasta

This is the time of year you have to start locking your car so your neighbours can't leave their excess courgettes in it... Personally I wouldn't mind - Courgette Ribbon Salad w Feta & Roasted Pine Kernals and Melted Courgette Pasta are two of my favourite things and a great way of using these seasonal babies!

I use the 'ribbons' with peel on for the salad to give it some colour and then the insides for the melted pasta. Double, delicious bubble.

Want to make some at home - here's the link to the 'how to' reel for the Courgette Ribbon Salad on Instagram starring me truly bumbling along.

Want to make the Melted Courgette Pasta. Here goes.

Chop up about three largish courgettes (or a large one that's gone too far and almost become a marrow, or the insides of the ones you've used for ribbons) into cubes small cubes - see pic below - and saute gently in olive oil with a chopped clove of garlic, a twist of black pepper and a pinch of salt. Over time it should turn a bit more transparent and turn into a mush.  This should take about 20-30 minutes at a low heat.  While you're doing that cook your pasta so it's al dente - pick something that's going to hold the 'sauce' like Penne, Farfalle or Tagliatelle.  

Once the courgette is cooked put the pasta into the same saucepan turn the pasta into the courgette, add a squeeze of lemon and some Parmesan or other hard cheese (we use the end bits of Ashmore our local cheese) or for a vegan option a couple of spoons of nutritional yeast. That's it.

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