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Courgette, basil and lemon pasta

June 20, 2011

It seems mad now to think that we didn’t eat courgette before this year: it’s become one of our favourite vegetables. Tonight’s a bit pushed for time as H is working late and I’m off to cubs, so this is a great quick little dish that can be knocked together in just 15 minutes. Loosely based on a BBC Good Food recipe, it’s deliciously zesty – lemon and basil are a great combination.

So quick and easy

I swapped almonds for toasted pine nuts (I love toasted pine nuts). I’ve also started using  bottled lemon juice concentrate (you can usually find it in the baking aisle). It means I always have some to hand and it’s simple and speedy when you’re cooking in a rush, as well as being great value for money.

If you want to satisfy your inner carnivore, you can crumble bacon over this before serving. Be generous with the cracked pepper too – it can take it.

You can just see the gorgeous spoon rest we picked up on holiday in France in the background. It’s gloriously bright and reminds me of our time in the sun outside Bergerac when I’m cooking on a grey and sodden Cardiff evening.

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