Casarecce with zucchini, mint and toasted almonds

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Zucchini250 g
• Almonds15 g
• Extra virgin olive oil1 teaspoon
• Lemon zest2 g
• Mintto taste
• Saltto taste

Contains: gluten, nuts,

In season: May – September

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
3. Wash the courgettes, trim them and cut into julienne.
4. Add the casarecce and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Meanwhile heat the olive oil in the same pan over high heat and sauté the courgettes for 3 minutes with a pinch of salt, until just wilted but still crisp.
6. Drain the casarecce, keeping a small ladle of the cooking water, and toss them with the courgettes and a splash of water for a minute; turn off the heat and finish with torn mint, grated lemon zest and the almonds.