Vegetarian mains
Courgette and sheep cheese pasta with gremolata
Given a low heat and a little time, courgettes collapse into a chunky mass, good for whizzing into soups or piling on toast. Here they're combined with sheep's cheese and a splash of water to create a simple, creamy sauce.
Cook's notes
Gremolata is a vibrant Italian garnish with three easy ingredients; parsley, lemon zest and garlic. Preserved lemons add a twist here. You only need the rind, as the flesh is bitter when preserved. The rind is sweeter and saltier than fresh lemons; add a little, taste, then add more if desired.
Ingredients
- 2 courgettes
- oil for frying
- 1 teaspoon chilli flakes – add to taste
- salt and pepper
- 15g parsley
- 1 piece preserved lemon
- 1 garlic clove
- 200g trenne pasta (or your preferred pasta shape)
- 100g Sussex Slipcote cheese or other soft, light sheep cheese
Method
-
Step 1
Wash and thinly slice the courgettes into rounds, no larger than ½-cm thick.
-
Step 2
Heat 1 tbsp oil in a saucepan over a low heat. Add the courgettes and cover with a lid. Cook for approx. 15-20 mins, until soft and lightly caramelised. Stir occasionally. If they look like catching at any point, add a dash of water and reduce the heat.
-
Step 3
When the courgettes have softened, add half the chilli flakes, taste, and add more if desired. Season with salt and pepper to taste.
-
Step 4
Meanwhile, put a saucepan of salted water on to boil. Wash, shake dry and finely chop the parsley leaves.
-
Step 5
Scrape away the pulpy flesh from the preserved lemon and discard it. Finely dice the rind. Peel and finely chop the garlic clove.
-
Step 6
Mix the parsley, garlic and lemon rind together. Chop until it all resembles coarse breadcrumbs. Season with salt and pepper. This is your gremolata.
-
Step 7
Tip the pasta into the boiling water. Cook for 8-10 mins, until tender. Place a colander over a bowl and drain the pasta (you want to save the starchy pasta water).
-
Step 8
Crumble half the Sussex Slipcote cheese into the courgettes. Stir in the pasta. Warm over a low heat, adding 1-2 tbsp pasta water, enough to create a silky sauce.
-
Step 9
Divide between 2 bowls. Top with extra crumbled cheese if desired, and the gremolata.