Courgette flower tagliatelle
This is a simple and quick pasta sauce, but with lots of flavour.
Serves 2
Ingredients
- 2 tablespoons of unsalted butter
- 1 tablespoon of oil
- 6 anchovies, finely sliced
- 2 tablespoons of capers, chopped
- Juice and zest from 1 lemon
- 10 basil leaves, chopped or just hand-torn
- 1 bunch of asparagus, sliced into chunks
- 2 garlic cloves, finely chopped
- 8 courgette flowers, sliced
- 400g wholemeal tagliatelle, cooked
Method
Heat the oil and butter in a pan and add the anchovies
Cook for a couple of minutes
Add the garlic and cook for another minute
Add the asparagus and cook for further 5 minutes
Add the lemon, capers, flowers and combine with the pasta
This is the time to taste – you may want to add a little more salt at this stage
Add the basil at the last minute and serve
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