Although the great debate of who really invented pasta still reigns on, one cannot deny that the Italians have indeed perfected the use of pasta. This week we have a look at The Geometry of Pasta written by Caz Hildebrand and Jacob Kenedy. Their courgette, lemon zest and pine nut farfalle salad is a deliciously light and fragrant salad which is simple to put together and perfect for a light summer lunch or as a light dinner.
70g pine nuts
Oil to fry pine nuts
3 small firm courgettes, thinly sliced
4T extra virgin olive oil
2 garlic cloves, thinly sliced
1 lemon, juice and zest of
Handful basil, finely shredded
Handful flat-leaf parsley, finely shredded
Grated parmesan, to serve (optional)
- Boil farfalle until cooked as you like them, then drain and cool under cold running water.
- Heat a frying pan until very, very hot. Add courgettes, then a tablespoon of olive oil and a little salt. Saute for a minute or so.
- When half cooked, and a few are nicely browned, add the garlic and cook for a further minute. When some are still slightly under-done remove from heat and allow to finish cooking in the pan.
- To make the dressing, combine the remaining olive oil, lemon juice, lemon zest, season to taste with salt and pepper.
- Lightly toast the pine nuts in a small amount of oil.
- Once the pine nuts have cooled to room temperature, toss with the pasta, herbs and dressing.
- Leave to stand for 20 minutes before serving with a light grating of parmesan.
Serves 4 as starter or 2 as main