Courgette, mint and pistachio pasta

Method

1. Set a large pan of salted water on to boil. Roughly chop the pistachios, pick and chop the mint, and zest and juice the lemon. Peel and slice the garlic.
2. Cut the courgettes in half lengthways, then into half-moons about 5 mm thick.
3. Warm 2 tablespoons of the olive oil in a large frying pan over a medium-high heat. Add the courgettes and a pinch of salt and fry for 7 to 8 minutes, turning now and then, until golden at the edges and soft.
4. Stir the garlic in for the last minute. While that happens, cook the gluten-free pasta in the boiling water for the time on the packet. Keep a mug of the water, then drain.
5. Tip the pasta in with the courgettes, then add the lemon zest, most of the lemon juice, the nutritional yeast, the last tablespoon of oil and a splash of cooking water. Toss over the heat for 1 minute.
6. Taste, and add more lemon juice, salt and black pepper if it needs it.
7. Scatter the mint and pistachios over and serve.

Tip No pistachios in the cupboard? Toasted almonds or sunflower seeds add the same crunch.

Photo made with AI.

From Nosha · nosha.app