Courgette Pasta with Mascarpone, Basil and Lemon

Name: Courgette Pasta with Mascarpone, Basil and Lemon
Prep time: 15 min
Cook time: 15 min
Yield: Serves 4
Ingredients: 1 kg Darts Farm Courgettes 5 tbsp olive oil 4 large cloves of garlic Pinch of chilli flakes 400g Northern Pasta Co. Rigatoni 1 large unwaxxed lemon 3 tbsp mascarpone A large bunch of fresh basil Knob of butter, about 30g

Enjoy this simple courgette pasta, bursting with freshness and flavour! Courgettes grown here on the farm and picked fresh from the field every morning. A light, creamy summer pasta, perfect for any occasion!

Recipe inspired by Julius Roberts

Difficulty:

Prep time: 15 mins

Cook time: 15 mins

Serves: 4

Courgette Pasta with Mascarpone, Basil and Lemon Image 1

Courgette Pasta with Mascarpone, Basil and Lemon Image 2

Dietry Information

Vegetarian

Related Tags

Vegetarian Dinner Party Lunch Fresh From Our Fields Seasonality

Ingredients

1 kg Darts Farm Courgettes
5 tbsp olive oil
4 large cloves of garlic
Pinch of chilli flakes
400g Northern Pasta Co. Rigatoni
1 large unwaxxed lemon
3 tbsp mascarpone
A large bunch of fresh basil
Knob of butter, about 30g

Method

Cook the pasta in a large pan of well-salted boiling water until al dente. save a mug of pasta water before draining.
Slice the courgettes into rounds as thick as your little finger, halving the larger ones lengthways first. Heat the olive in a wide pan, add the courgettes, season with salt and fry for 5 minutes.
Stir in the garlic and chilli flakes. Cook gently until the garlic is soft and sweetened and the courgettes are tender but still have a little bite.
Add the drained pasta to the courgettes. Stir in the grated lemon zest, mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed.
Squeeze in the juice of half the lemon, add the basil and butter. Mix again.
Serve immediately with a drizzle of good olive oil.

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