Courgette, Mint and Pecorino Fusilli

Ingredients

• 400 g fusilli
• 3 courgettes
• 2 clove garlic cloves
• 80 g Pecorino Romano, grated
• 4 tbsp extra virgin olive oil
• 15 g fresh mint leaves
• 1 lemon, zest and juice
• 1 tsp dried chilli flakes

Method

1. 1

   Cook the fusilli in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.

2. 2

   Grate two of the courgettes on a box grater and finely slice the third. Heat 2 tablespoons of olive oil in a large frying pan over high heat and fry the sliced courgette until golden, about 4 minutes. Set aside.

3. 3

   Reduce the heat to medium, add the remaining oil, garlic and chilli flakes. Fry for 30 seconds, then add the grated courgette. Cook for 3–4 minutes until soft and slightly caramelised.

4. 4

   Add the drained fusilli, lemon zest and juice, and enough pasta water to make a loose sauce. Toss well.

5. 5

   Remove from the heat and stir in most of the Pecorino and the torn mint. Top with the golden courgette slices and remaining Pecorino.