Using whole wheat pasta is a great way to boost the nutritional value of your dishes. This fusilli pasta recipe from Rosana McPhee combines the classic flavours of courgette, pine nuts and pepper with seasonal wild garlic.
For the courgette pasta:
400g of fusilli pasta, whole wheat
20ml of extra virgin olive oil
1 medium onion, finely diced
1 red pepper, very finely diced
2 courgettes, grated
wild garlic, chopped, to taste, plus a few leaves for garnish
40g of pine nuts, lightly toasted
1 Bring a large pan of salted water to boil. Place the pasta in the water and return to the boil. Give the fusilli a stir to ensure it doesn’t stick and cook it for 8 minutes.
2 Meanwhile, cook the vegetables. Place the olive oil in a large frying pan over a medium heat, add the onions and red pepper and fry until translucent. Check the pasta.
3 Add the grated courgette, cook the vegetable for a further 5 minutes then remove from the heat and stir in the chopped wild garlic. Drain the pasta and place in the pan with the vegetables.
4 To serve, divide the pasta between bowls and garnish with the pine nuts, grated Parmesan and ribbons of wild garlic. Serve immediately.
Recipe courtesy of Rosana McPhee for Great British Chefs. See here for more.