Courgette, green bean and garlic pasta
Finely slice the courgette, using a mandolin if you have one. Peel and slice the garlic (soaking it for a few minutes in water helps to peel it) and cut the ends of the beans and cut them into smaller pieces.
Once all your veg is prepped you can begin to cook it. Firstly, blanche the green beans in boiling salted water and once they are almost cooked, drain them and rinse with cold water.
Courgette, green bean and garlic pasta
Using a shallow saucepan or frying pan, heat the olive oil and add the garlic. Cook on a medium heat. Watch carefully so that the garlic does not burn and cook for about 2-3 minutes before adding the thinly sliced courgettes. Season straight way with salt.
Once the courgettes begin to cook down, add the green beans so that they can get a bit of colour too. You really want the courgettes to get to the stage where they are almost a little burnt and starting to caramelise. This is when the delicious flavours really come out.
Cook the pasta in a separate pan with salted boiling water and once it's cooked drain it but save some of the water to add to the pasta sauce.
Once you are happy with how the courgettes look add the lemon juice, chilli, cooked pasta, and a glug of olive oil. Mix everything on a low heat, take off and serve.
Ingredients
Serves 2 people.
2 courgettes
150g green beans
1/2 chilli, deseeded
Juice of 1/2 lemon
3-4 cloves of garlic
4 tbsp extra virgin olive oil
250g pasta (any shape)
Sea salt and pepper
