Courgette Pasta (Inspired by Pasta alla Nerano)

The method

1. 01

   Slice the courgette into rounds, around the thickness of a pound coin.

2. 02

   Cook the courgette in enough olive oil to cover it over medium heat, flipping after 2 minutes to gain some color. Once cooked and colored, remove the courgette and pour off most of the oil, leaving a coated pan. Store this oil for future use.

3. 03

   Get your pasta cooking in boiling water with lots of salt. Prepare according to package instructions but reduce the cooking time by a minute or two so the pasta is al dente.

4. 04

   While the pasta is cooking, return the courgette to the pan with crushed garlic cloves. Cook on low heat for a couple of minutes to release the garlic flavor. Season with salt, add the butter, and continue to cook for another 2 minutes.

5. 05

   Zest the lemon and then juice it into the pan, using half the lemon's juice to start. You can add more to taste later. Remove the garlic and add a ladle of pasta water, then reduce until it starts to emulsify and thicken.

6. 06

   Add the pasta once it is al dente, then grate in some of the cheese. Mix and adjust with more pasta water if needed. Crack in some black pepper and the lemon zest, mix well and taste for seasoning. Stir in the basil leaves.

7. 07

   Plate the pasta, then finish with more black pepper and cheese if desired.

8. 08

   Enjoy immediately!