Courgette Lemon Pasta
Time
20
min
Difficulty
Easy
Serves
4
Ingredients:
- 2 courgettes
- 400g dried pasta – we used fusilli
- Tegel Free Range Meal Maker Sliced Roast Chicken 260g
- 100g basil pesto
- 1 lemon, zest & juice
- ¼ cup pine nuts, toasted
- Basil leaves to serve
Method:
- Grate one courgette and slice the other into rounds.
- Heat a big splash of olive oil in a large frypan over medium-high heat. Add the courgette rounds and pan fry until golden and soft. Season with salt and set aside.
- Cook your pasta in rapidly boiling salted water until al dente. Drain, reserving about ½ cup of pasta water.
- Return the pasta to the pot and place back on a low heat. Add the chicken, grated courgette, pesto, lemon zest & juice and reserved pasta water and toss until the pasta is well coated. Finally add the pan-fried courgette and gently toss to combine. Taste and season again with salt & pepper.
- Transfer to a serving platter and garnish with the toasted pine nuts and basil leaves.
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