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Niall McKenna's Courgette Tagliatelle

Ingredients

(Serves 4)

  • 300g tagliatelle
  • 3 courgettes
  • 10g butter
  • 1 tsp fresh thyme
  • 1 pinch chilli flakes
  • ½ lemon, zest and juice
  • 3 tbsp crème fraiche, you can use low fat
  • 30g parmesan, grated
  • Salt
  • Black pepper
Method
  • To start, cook the pasta until al dente, remove and keep a cup of the water for later.
  • For the courgettes, trim and cut into roundels about 3cm in depth. Next, melt the butter in a frying pan and add in the courgettes, thyme, chilli and salt, cooking for three minutes. Season with salt and pepper and add in the juice and zest of the lemon, cooking for a further three minutes.
  • Next, remove from the heat and stir in the crème fraiche and half the grated parmesan. Now add in the pasta and coat with the sauce and courgette. If the sauce is not loose enough, add in some of the pasta water and this will help to loosen.
  • To plate, garnish with the rest of the parmesan.
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