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- Courgette and Preserved Lemon Fusilli Lunghi
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Ingredients
- 30g salted butter
- 1 large enchalion shallot, finely chopped
- 2 garlic cloves, finely sliced
- 2 small preserved lemons, deseeded and finely chopped
- 1 large rosemary sprig
- 100ml dry white wine
- 2 Italian white courgettes, sliced into 1cm thick rounds
- 2 Yellow Zephyr courgettes, sliced into 1cm thick rounds
- 150g fusilli lunghi
- 2 tbsp mascarpone
- 40g pecorino, finely grated