……not to make this pasta at the weekend. I need something tasty yet easy to go alongside a summer lunch of fresh breads, cheeses, meats and olives and I am no longer looking. I have my recipe.
Doesn’t the photo just make you want to start preparing?! Whether you are in winter or summer right now I can think of no reason why not. Slivers of courgette and crunchy toasted almonds tick all the boxes. Plus its from my favourite food blog and I wanted a reason to share it with you all again, this blog may just change your cooking inspirations forever: http://smittenkitchen.com Happy reading and even happier cooking!
2 to 3 courgettes, halved lenthwise and very thinly sliced
1 teaspoon salt
1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler
1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally)
1/2 pound pasta of your choice, cooked, drained and cooled
5 tablespoons olive oil
Juice of one lemon
Freshly ground black pepper
Toss zucchini slices with one teaspoon salt in a large colander set over a bowl or in sink. Let drain 20 minutes. If they taste too salty to you, rinse and drain them again.
Stir zucchini, parmesan, almonds and pasta together. Whisk together olive oil and lemon juice, seasoning generously with black pepper and salt to taste. Toss with salad and adjust seasonings to taste.