I have a secret to share with you, I am pasta obsessed. I know you’re just going to love this simple delicious summer pasta dish! I love pottering around the kitchen once the kids are tucked up asleep, tinkering with whatever leftover ingredients I have lurking in the fridge – and creating something truly comforting and delicious. The perfect way to relax after a tiring day, curled up on the sofa with a hot bowl of delicious pasta and a glass of wine. Heaven. After some kitchen pottering this week I came up with this recipe, and it was just so damn good I felt compelled to share. It’s super simple and stress free to put together, and perfect for those balmy Summer evenings – enjoy!
You will need:
- Pasta of choice, I used wholemeal penne. However Bow, Tagliatelle or Spaghetti would work equally well.
- Teaspoon of olive oil
- Teaspoon of butter
- 1 leek sliced into thin rings
- 1 courgette sliced into small cubes
- A squeeze of lemon juice and a pinch of unwaxed zest
- Dried Italian seasoning – approx 1 tsp
- A few torn basil leaves
- Half a tub of cream fraiche – I used low fat
- Pecorino – a few small shavings
- Pop a pan of boiling water on the go, put on some music or a podcast and pour yourself a drink!
- Heat up the olive oil and butter on a low heat, then add the leek.
- Gently sweat and the leeks for 5 minutes with the occasional lazy stir, then add the courgettes. Cook for another 5 minutes until slightly browned.
- Add your choice of pasta to the boiling water.
- Add the cream fraiche to the vegetables, lower heat and stir lazily.
- As the sauce now starts to thicken add a few spoons of the pasta water to loosen it up.
- Add the zest, some of the lemon juice and the seasoning and some sea salt and black pepper to the sauce.
- Add the pasta to the sauce once cooked and combine to coat every piece of pasta.
- Once plated, finish with a final squeeze of lemon and the pecorino.
- Relax, enjoy in the garden or curled up on the sofa with a glass of wine!
This delicious summer pasta works well with a simple rocket salad and drizzle of olive oil or a plate or greens – such as sprouting broccoli, asparagus or french beans with garlic, chilli and lemon juice.
To discover more about cooking with fresh garden herbs check out my blog The beauty of having a her garden, and how to incorporate them into your cooking. xo