There seems to be a bit of a theme running through the few posts I can get up on my blog lately, and that's quick and easy weekday dinners.
Rob picked up this recipe from an Italian friend that he works with, who was leaving for Italy and cooked for them all before he left. He loved it so much that he insisted on cooking it last week (not that I'm complaining!).
I made the pasta a few weeks ago and it's been sitting in the freezer just waiting for a meal like this! You can find my pasta recipe (I promise it's not as hard as you think!) in my butternut squash and gorgonzola ravioli post, and the recipe (serves 2) for this pasta below:
You will need:
- Fresh pasta
- 2 courgettes
- An onion
- 1 crushed garlic clove/a spoonful of lazy garlic
- Small pack of pancetta lardons
- 50ml double cream
This is probably the easiest and tastiest recipe ever.
First of all, place 2 whole courgettes in a pan of cold water and bring to the boil.
Whilst you're waiting for them to cook, finely chop and onion and fry it in a liberal drizzle of olive oil.
Throw in the garlic and the lardons and cook until the onions are starting to brown.
When you can put a knife into the courgettes easily, take them out of the water. When they're cool enough, cut them into cubes and throw them in to the frying pan.
When it's all sizzling away, throw the pasta into a pan of boiling water (if it's fresh pasta it should only take a few minutes, if you're using other pasta then make allowance for the cooking time.)
Take the frying pan off the heat and stir in the cream and add salt and pepper.
When your pasta is cooked, stir in the sauce and you're done!