Courgette Ribbon Pasta Salad
Ingredients
- 2 courgettes
- 1 can butter beans 400g (240g drained)
- 150 g pasta (I used fusilli)
- 20-30 g Parmesan cheese, shaved
- handful of toasted pinenuts
Dressing
- extra virgin olive oil
- 1/2 lemon, juice and zest
- salt and pepper
Instructions
- While you prepare and assemble all the salad ingredients cook the pasta in the background.
- With a potato peeler shave the courgettes and add to a bowl. Add a pinch of salt, mix and let it rest for 10-15 minutes. The courgette will “sweat” out some of their water, pat dry with kitchen roll (some of the water is ok to keep for their nutrients and flavour).
- To a large salad bowl add the courgette ribbons, beans, cooked pasta and the rest of the ingredients.
- Season and mix.