Inspired Courgette Fettuccine
with Peas and Pesto
A couple of week’s ago Patrick sent everyone at The Fresh Farm what he described as the most beautiful cooking video he’d ever seen. In fact he got so excited about it that he flew over to Stockholm last week to hang out with the guys who made it. When he arrived they were in the middle of filming 24 hours of live cooking for a new campaign and that’s where he got the idea for this tasty little number. To check out the video that inspired him just search for “Now You’re Cooking” on Youtube.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Courgette strands
2
Pecorino Cheese
(Contains Milk)
3
Pesto
(Contains Egg, Milk, Nuts)
250
Fettuccine
(Contains Cereals containing gluten)
1
Red Chilli
2
Garlic Clove
⅓
Fresh Peas
Nutritional information
Utensils
Instructions
Boil a pot of water with ½ tsp of salt for the pasta. Peel and very finely chop the garlic. Slice the chilli in half lengthways and finely chop as much as you dare. Tip: Our chillis aren’t actually that hot but add according to taste.
Chop the very top and bottom from the courgette. Slice the courgette lengthways into strips no thicker than ½ cm. Now slice the slices lengthways to make strands less than ½ cm thick. Tip: Really slice carefully to get thin linguine-like strands.
Heat 1 tbsp of olive oil in a frying pan on low heat. Add the chilli and garlic and slowly cook for a couple of mins. Tip: Make sure the heat is low so you do not burn the garlic.
Meanwhile add the pasta to the rapidly boiling water. Cook for 5 mins or until ‘al dente’. Tip: ‘Al dente’ simply means it is cooked through but has a hint of firmness left in the middle.
While you are cooking the pasta add the courgette strips to the frying pan with the garlic and chilli, turn the heat to high and cook for a few mins until the courgette slightly softens. Add ¼ tsp of salt and a few good grinds of black pepper. Tip: You want the courgette to stay slightly crunchy so don’t overcook it
When the pasta is 2 mins away from being cooked add in the peas. After 2 mins keep half a cup of the pasta water and drain the pasta and peas.
Add a couple of tbsp of pasta water to the courgette together with the pesto. Toss everything together then add in the pasta and the peas. Toss all the ingredients together until everything is coated. Tip: Taste for seasoning and add a little more salt and pepper to taste.
Serve into bowls with a healthy sprinkling of pecorino cheese. Now you’re cooking!
