Friday, August 12, 2022
HomePastaNigel Slater’s recipe for bucatini with spinach and courgettes | Meals

Nigel Slater’s recipe for bucatini with spinach and courgettes | Meals

A fast pasta supper with summer time greens and crème fraîche.

Wash 200g of younger spinach leaves. Whereas the leaves are nonetheless moist, put them in a saucepan, cowl tightly with a lid and allow them to cook dinner over a reasonable warmth for a minute or two, simply till the leaves are beginning to wilt. Raise the lid and switch them over with kitchen tongs, then cook dinner for an extra minute until delicate and emerald inexperienced.

Instantly plunge the leaves into iced water, then squeeze out many of the water along with your palms. Roughly chop and put aside.

Deliver a big, deep pan of water to the boil. Salt it generously, then use it to cook dinner 200g of bucatini, spaghetti or related skinny pasta until al dente.

Peel and crush a clove of garlic. Lower a big courgette in half lengthways, then in half once more after which into skinny slices. Prepare dinner until translucent in a bit of olive oil in a shallow pan – about 10 minutes. Add the garlic. When the courgettes begin to soften, after 4 or 5 minutes, and the garlic has turned pale gold take away from the pan and drain on kitchen paper.

Wipe the pan, then add 200g of crème fraîche and heat gently over a reasonable warmth. Add 150g of frozen peas after which the chopped spinach.

Drain the pasta, leaving 2 tbsp of cooking water behind with the pasta. Add the pasta and the reserved water to the vegetable sauce, add the courgette and garlic then toss gently and divide between 2 bowls. Serve with a bit of grated parmesan or pecorino and a lemon half for squeezing. Sufficient for two.

In case you are utilizing contemporary peas, then cook dinner them in a bit of boiling, evenly salted water earlier than including to the courgettes.

Because the younger marrows come into season, it is a great way to make use of them. The pores and skin is thicker than that of a courgette, so take away it with a vegetable peeler earlier than slicing.

The subheading of this text was amended on 27 July 2022 to take away the outline of the dish as “veggie”. That was supposed to seek advice from using greens. The recipe consists of parmesan so isn’t “veggie” within the sense of vegetarian. An additional modification was made on 5 August 2022 to make clear the stage at which the cooked courgette and garlic must be reintroduced to the dish.

Observe Nigel on Twitter @NigelSlater



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