Pasta With Zucchinis (Courgette), Mint, Lemon And Cream
- 40 g unsalted butter
- 300-350 g small zucchinis, topped, tailed and cut into chunky match sticks
- 200 g dried pasta of your choice
- 125 ml dry vermouth (optional)
- 150 ml double cream or creme fraiche
- Finely grated zest of 1 large unwaxed lemon
- Freshly squeezed lemon juice, to taste
- 2 tablespoons chopped mint
- 3-4 tablespoons toasted pine nuts
- A few zucchini flowers, to serve (optional)
- Sea salt and freshly ground black pepper
- #This makes a deliciously summery dish. You can make it with either green or yellow zucchinis (the smaller, the better), or you could use little pattypan summer squashes. You could also toss some shredded golden yellow zucchini flowers in at the very last moment to barely wilt in the heat of the pasta.# Melt the butter in a frying pan over low heat and add the zucchinis and a pinch of salt. Cook gently for about 10 minutes until tender but barely browned.
- Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta until al dente or according to the packet instructions. Drain, reserving a little of the cooking water.
- Turn up the heat under the zucchinis and add the vermouth (if using) or 4-5 tablespoons of the cooking water and let it bubble and evaporate. Add the cream and lemon zest, and again let it bubble, reduce and thicken slightly. If it reduces too much, add another 1 -2 tablespoons cooking water. Add a squeeze or two of lemon juice as necessary and toss with the pasta and mint.
- Serve immediately with a grinding of pepper and a sprinkling of toasted pine nuts.