It’s Kiel Week and nothing is as usual. The children want to go to the summer festival, but not the same day and of course not together. So we were only two for lunch today and enjoyed

Presto Pasta Nights: Courgette, basil & almond pasta

A great combination of flavours!

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Courgette, basil & almond pasta
Categories:	Pasta
Yield:	2 Servings

Ingredients

175	grams		Orecchiette pasta, 6 oz
2	tablesp.		Toasted blanched almonds
2	small		Or 1 medium courgette
1			Garlic clove
			Large bunch basil
2	tablesp.		Olive oil
3			Rounded tbsp grated parmesan
1	tablesp.		Lemon juice

Source

Good Food Magazine, July 2007, p.76

	Edited *RK* 06/20/2007 by
	Ulrike Westphal

Directions

Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more. Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra parmesan on the side.

:PER SERVING 547 kcalories, protein 20g carbohydrate 69g, fat 23g saturated fat 5g fibre 4g, sugar 4g salt 0.32g

:Easily doubled
:PREP 15 mins
:COOK 12-15 mins
:EASY

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