By Katy Beskow, author of cookbook 15 Minute Vegan
1tbsp of olive oil
1 onion, finely chopped
1 clove of garlic, crushed
2 medium courgettes, grated
2 unwaxed lemons
generous pinch of sea salt and black pepper
2tbsp of extra virgin olive oil
handful of fresh basil leaves
Cook the pappardelle in a large saucepan of boiling water over a high-medium heat for 10 minutes until al dente, then drain.
In the meantime, heat the olive oil in a large frying pan over a low-medium heat. Add the onion to the pan, followed by the garlic. Add the courgettes to the pan and increase the heat to medium. Stir frequently to avoid burning and encourage even cooking, and cook for 4–5 minutes. Add the pine nuts and cook for a further minute.
While the courgette is cooking, slice the lemons in half. When the courgettes have softened, squeeze over the juice of each lemon through a sieve, then remove the pan from the heat and season with sea salt and black pepper.
Toss the cooked, drained pappardelle into the courgette and coat evenly.
Drizzle with extra virgin olive oil and scatter over basil leaves. Serve immediately.
Recipe published in Feast, issue 15.