Courgette, Currant, Pine Nut & Sage Fiorelli
By OcadoLifeBright, fresh courgette with rich dried fruit and sage - a touch of Sardinia in September.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 60 g of pine nuts
- 90 g of currants, mixed
- 2 tbsp of olive oil
- 2 courgettes, sliced into thin rounds
- 1 clove of garlic, finely sliced
- 20 g of fresh sage, leaves, chopped
- 250 g of waitrose pumpkin & pine nut fiorelli
- 50 g of unsalted butter
- 40 g of pecorino cheese
Method
4 stepsStep 1
Put a large saucepan of water on a medium heat. While it comes to the boil, put a separate large frying pan on a medium heat and add the oil, courgettes and some salt and pepper - cook for 3 mins.
Step 2
Next add the garlic, pine nuts, currants and sage. Toss and cook for a further 3 mins.
Step 3
While this cooks, put the pasta into the now-boiling water, turn down to a simmer and cook for 2 mins.
Step 4
Just before the pasta is ready, add the butter to the courgette pan. Turn the heat up and, when the butter starts to foam, use a slotted spoon to add the pasta to the pan. Give everything a good stir and serve with the grated pecorino and seasoning to taste.