Courgette Tagliatelle

Ingredients:

2 Cloves of Garlic
1 Red Chilli
250g Mixed Courgettes or Courgettes
100g Cherry Tomatoes
Extra Virgin Olive Oil (we love this one)
2 Tbsp Pine Nuts (in store)
200g Spinach tagliatelle, or regular tagliatelle if you can't find it
1 Bunch of fresh basil
100g Spinach
20g Parmesan, or veggie alternative (in store)

Method:

1. Fill a large pan with salty water, place on a high heat and bring to the boil.
2. Meanwhile, crush the garlic with the back of your knife, peel and finely chop, and chop the chilli (use a little less of the seeds if you're not a fan of spice!). Halve the courgettes lengthways and thinly slice, then halve the tomatoes.
3. Put a large non-stick frying pan on a low to medium heat with 1 tablespoon of oil, the garlic and chilli. Fry for 2 minutes, or until the garlic is lightly golden.
4. Add the courgettes and tomatoes, increase to a medium heat, and cook for 5 minutes, or until softened.
5. Add the pine nuts and 3 tablespoons of boiling water from the pot. Reduce the heat to low and simmer gently while you cook the pasta.
6. Add the pasta to the boiling water and cook for 2 to 3 minutes, or until al dente – this means it’s cooked, but still has a bit of bite.
7. Meanwhile, pick the basil leaves, reserving the small, pretty ones for serving.
8. Reserving a cupful of the cooking water, drain the pasta, then return to the pan, off the heat. Add the sauce and spinach leaves, then stir until the spinach is wilted and the pasta is nicely coated, adding a splash of the cooking water to loosen, if needed.
9. Finely grate in most of the cheese and fold in the big basil leaves. Serve immediately with a final grating of cheese and the reserved basil leaves sprinkled on top.

Credit : Jamie Oliver https://www.jamieoliver.com/recipes/pasta/courgette-tagliatelle/