courgette and pecorino pasta

ingredients:

any pasta type – enough for 3 people

salt and cracked black pepper

oil frying

1 and 1/2 courgettes -diced

1/2 courgette in ribbons

2 cloves of garlic sliced

1 tbsp of the following fresh herbs:

basil

rosemary

flat leaf parsley

100ml of white wine

pinch of nutmeg

pinch of chilli flakes

150/200ml of olive oil

2 big handfuls of pecorino

2 tbsp pf Creme fraiche or mascarpone

4/6 small burrata or mozzarella balls

chilli oil, pecorino, black pepper and basil to garnish

Method:

firstly prepare all listed ingredients

heat a drizzle of oil in your pan – sweat off the diced courgette and garlic, season well

when they are beginning to get soft stir in all fresh herbs except the basil

turn up the heat slightly, pour in the wine – simmer a little

next sprinkle in the nutmeg and chilli flake, stir well

turn off the heat

transfer to a food processor along with the olive oil and fresh basil leaves

blitz until pesto consistency

get the pasta on – cook a per pack instructions

pour the blitzed courgette into a large pan – heat on low

stir In the pecorino and creme fraiche along with lots of cracked black pepper – taste and make sure your happy

ladle the cooked pasta into the sauce along with a the courgette ribbons

let It simmer for a minute or 2,

finish with a drizzle of chilli oil, grated pecorino, burratta and a good crunch of black pepper