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.

200g farfalle

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)

1. Boil farfalle until cooked as you like them, then drain and cool under cold running water.
2. 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.
3. 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.
4.  To make the dressing, combine the remaining olive oil, lemon juice, lemon zest, season to taste with salt and pepper.
5. Lightly toast the pine nuts in a small amount of oil.
6. Once the pine nuts have cooled to room temperature, toss with the pasta, herbs and dressing.
7. Leave to stand for 20 minutes before serving with a light grating of parmesan.

Serves 4 as starter or 2 as main