Quick Courgette, Dill, Mint, Parsley and Walnut Pasta

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This took me 15 minutes to make for a late night supper for one. Sam tried some when he got back from work and said it was really good, so i’ve written it up. 

Served 1 and a half people (I couldn’t finish the bowl I’d made so Sam took over)

Ingredients:

pasta, as much as you want (I’d do 70g as starter, 90g as main course)

1 courgette, sliced lengthways, very finely – I used a mandolin

2 tablespoons of chopped parsley

1 tablespoon of chopped dill

½ tablespoon chopped mint

2 tablespoons of chopped walnuts

1 clove finely sliced garlic

squeeze of lemon

pinch of chilli flakes

olive oil

How to make:

Boil the water for your pasta – should be 1 litre/100g pasta and a good amount of salt (10g). And throw in the pasta. Meanwhile heat a frying pan to very hot and throw in the courgette strips with a dash of olive oil and a pinch of salt. Let them scorch a bit and then stir them. 

When they are soft-ish (but a few can still be a bit firm – and scorched quite a bit, remove from the pan and take the pan off the heat. 

Just before the pasta is ready, add 2 tablespoons of olive oil to the frying pan with the garlic and walnuts, and fry on a low heat for a couple of minutes until the garlic is lightly golden, then re-add the courgettes. 

Drain the pasta, saving ½ cup of pasta water.

Add the pasta to the frying pan with courgettes. Mix in the herbs, a good pinch of salt, a hefty squeeze of lemon and a few chilli flakes if desired, along with an extra glug of olive oil and a dash of the saved pasta water.

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