In the summer time when the climate is right, the produce just keeps coming and you can have too much all at once. Of course a good idea is to do a swap with your neigbours or the people at work – courgettes for apples or rhubarb for example. It is however really good to get to eat what comes from your graden. Is there anything quite so satisfying as harvesting your own crop then turning it into something really yummy.
Courgettes seem to be one of those things that flumux people to have ideas. If we are honest it is not that exciting a vegetable just coiled or steamed so it really needs to have a bit more done to it. It is fabulous for adding to bolognese or lasagne sauces and its great with a cheese sauce. There are severall courgette recipes listed here.
A Sort Of Courgette Pesto
This recipe for a vegetable medley to stir into pasta came from one of my readers who referred to a link for makeing a king of courgette jam by caramalising it – as suggested by thekitchn.com I took that basic idea and then added the result to some fried onions and peppers and then stirred it into pasta. Sprinkle with some cheese and black pepper and you have a really delicious pasta sauce – that is sweet and delicious.
Locally Grown Is Best
If you can’t get your courgettes from the garden, do try to buy them from a local grower as they will taste much nicer and it will help to keep your food miles down. If you don’t know of a local vegetable grower try Riverford
Courgette Paste For Pasta Recipe
- 1 tablespoon olive oil
- 500g /1lb courgettes
- 2 garlic cloves grated
- 1 tablespoon olive oil
- 1 onion peeled and diced
- 1 small red pepper, deseseeded and diced
- 1 small yellow pepper, deseeded and diced
- handful olives, sliced
- 400g penne pasta
- cheddar cheese grated
- freshly ground black pepper
- Grate the courgettes
- Place in a colander and squeeze out some of the excess water
- In a large heavy bottomed frying pan, heat the olive oil
- Add the courgettes and the garlic
- Fry the mixture on a medium heat for about 10 minutes, stirring regularly.
- Place in a bowl and set aside
- Place the pasta in a large saucepan of boiling water and simmer for 12 minutes or according to pack instructions
- Add a further tablespoon of olive oil to the frying pan
- Add the onion and fry for a few minutes
- Add the peppers and fry until the peppers are soft
- Add the courgette and garlic mix and reheat
- Add the olives, stir until warmed through
- Serve on a bed of pasta, sprinkled with black pepper and cheese
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