Utilizing a vegetable peeler, lower 400g of courgettes into lengthy, large, skinny ribbons.
Pour 4 tbsp of olive oil into a big mixing bowl, then season with salt and black pepper. Peel 3 cloves of garlic and crush them to a paste, then stir into the oil.
In a dry, shallow pan, over a average warmth, flippantly brown 3 tbsp of pine kernels, watching them fastidiously so they don’t burn. Set them apart and return the pan to the warmth.
Put the ribbons of courgette and their oil into the recent pan and allow them to cook dinner for six to eight minutes, till they’re beginning to soften and develop into translucent. Finely grate the zest from a medium-sized lemon.
Because the courgettes begin to color flippantly right here and there, tear up a big handful (about 10g) of basil leaves and add them to the courgettes. Stir within the lemon zest, then squeeze among the juice from the lemon into the pan. Add the toasted pine kernels to the courgettes.
Divide 250g of ricotta between 2 plates or shallow bowls, then spoon the courgettes subsequent to them. Pour any lemon and basil-scented oil from the pan over the ricotta and toss gently collectively. Serves 2. Prepared in 35 minutes
I typically make this as a facet dish, with out the ricotta, for grilled fish. It really works particularly nicely with white fish, comparable to sole and plaice.
You may crumble the ricotta and toss it with the courgettes if you want.
The flavours listed below are gentle and delicate, particularly should you use new, summer season garlic. You may introduce some grated parmesan should you like.
As a substitute of basil, use torn tarragon and mint leaves. To make a extra substantial model, cook dinner a handful of pappardelle in boiling, salted water, drain and toss with the courgettes and basil.
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