This pasta dish uses fresh simple ingredients to make a quick, delicious, no-fuss meal. Whatever shape pasta you have will suffice. A good Italian parmesan is worth its weight in gold for such a simple dish.
TRUFFLE, PARMESAN AND COURGETTE PASTA RECIPE
Serves 4
300g pasta
1 Tbsp olive oil
1 Tbsp butter 3 garlic cloves, finely chopped
2 medium courgettes, peeled in ribbons
Salt and freshly ground pepper
½ cup Italian parsley, roughly chopped
1-2 Tbsp truffle oil
¼ cup toasted pine nuts
1 cup grated parmesan
- Cook the pasta as per packet instructions.
- In a large frying pan warm the olive oil and butter. Cook the garlic for 2 minutes. Add the courgettes, cooking until lightly coloured and softened. Season with salt and pepper and stir through half the Italian parsley.
- Add the drained pasta, truffle oil and half the toasted pine nuts, stirring gently to combine.
- Serve hot with the grated parmesan, extra parsley and pine nuts.
