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Courgette and Preserved Lemon Fusilli Lunghi

By Monday Pasta Club
Elevate your weeknight pasta with this elegant dish from The Monday Pasta Club featuring preserved lemons and courgettes. The slow-cooked sauce creates an incredible depth of flavour, as meltingly tender courgettes…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

Method

5 steps

  1. Step 1

    Melt the butter in a large pan over a medium heat. Add the shallot and fry for 5 mins, or until softened and translucent. Add the garlic and fry for 1 min more until fragrant.

  2. Step 2

    Stir in the chopped preserved lemons and the rosemary sprig, and season with salt and pepper. Pour in the wine, followed by the courgettes. Cover with a lid, turn the heat to low and cook gently for 45 mins, stirring occasionally to prevent sticking.

  3. Step 3

    With about 15 mins of cooking time remaining for the sauce, bring a large pan of salted water to the boil. Add the fusilli lunghi and cook according to the pack instructions until al dente.

  4. Step 4

    Once the sauce is cooked, remove and discard the rosemary sprig. Stir in the mascarpone and pecorino. Taste and adjust the seasoning.

  5. Step 5

    Drain the pasta, making sure to reserve a mugful of the cooking water. Add the pasta to the sauce pan with a splash of the reserved water, and toss together until everything is well combined. Serve immediately.