Creamy Courgette Tagliatelle
Pictured above: Celebrate the fresh flavours of spring with this Creamy Courgette Tagliatelle recipe, where roasted courgettes, sweet shallots and a splash of white wine are blended into a silky sauce, tossed with tender pasta and finished with bright broad beans and a squeeze of lemon for a light yet indulgent supper.
Ingredients:
• 3 courgettes, cut into 1cm pieces
• 5 shallots, thinly sliced
• 4 cloves of garlic, sliced
• 75ml white wine
• 300ml pot of double cream
• 2 tbsp olive oil
• 8 tagliatelle nests
• Grated parmesan, to serve
• 100g broad beans (shelled)
• Juice of half a lemon
• Salt & pepper to season
Method
1) Heat the oven to 200C. Put the courgettes in a roasting dish, drizzle with olive oil and season. Bake for 25 minutes until browned. Bring a large pot of salted water to boil for the pasta.
2) Add the shallots to a hot pan and cook until soft, add the garlic and fry for another 6 minutes. Add the wine, reduce, then pour in the cream and cook until the sauce is thickened. Stir through the courgettes.
3) Cook the pasta until al dente, reserving ½ a cup of the pasta water.
4) Add the courgette sauce to a blender and blitz. Season and set aside.
5) Pan fry the broad beans for two minutes. Add a squeeze of lemon and season well.
6) Add the pasta to the courgette sauce, with a little pasta water. Toss together, topping with parmesan and black pepper. Serve with the broad beans and enjoy.
Homemade Pesto
This recipe for vibrant homemade pesto combines fragrant lovage (or young basil), toasted nuts and bright lemon in a silky versatile sauce perfect for spooning over pastas, salads and new-season vegetables.
Ingredients:
• 1/4 cup lovage leaves (or basil if not yet in season)
• 1/2 cup walnuts and hazelnuts
• 2 cloves garlic – crushed
• Juice of 1 lemon
• 4 tbsp of olive oil or cold pressed rapeseed oil
• 3 tbsp Parmesan
Method
1) Toast the nuts in a dry pan with a pinch of salt until lightly brown and the oils start to release (around 2 minutes)
2) Add all of your ingredients to a blender and blitz, adding more oil or lemon until you get the desired consistency.
3) Pour into a jar, adding a little extra oil on the top to keep the pesto fresh. It’ll keep in the fridge for up to two weeks.
A Secretts seasonal recipe is a regular feature in every edition of Premier. You can browse back issues HERE
