Just a quick post before heading out for brunch with one my favourite friends, M*. He's a real sweetie, everyone needs a friend like him. Gentle, a great listener, critical enough to be able to have a great bitch with, and always there. It's much more than I can say for myself!!
Anyway, a quick recipe before I go. I was reading Smitten Kitchen's blog and came across a post for Deb's favourite side-dish: zucchini & almonds. Well - I LOVE courgettes (zucchini) and I LOVE almonds. They're so good for you, so crunchy...they're like pseudo-crisps! So of course I tried the recipe and it was so-so-SO delish that I had to re-create it into a complete meal.
Just adapt it to your own quantities (I'll get round to proper measurements at some point!). Like Deb says, like more almonds? Chuck more in! I reckon you need 1/2 courgette per person. And it shouldn't be swimming in cream - when you plate there are no puddles! Just a milky moistness...oo-err that sounds a bit rude!
Enough for 1
30 mins prep to mouth
Handful of almond flakes
1/2 courgette, cut into matchsticks
Salt & Pepper
- Put pasta on boil
- Chop your courgette into matchsticks. If you like crunch, then big matchsticks. If you like your courgettes more cooked, little matchsticks.
- Toast almonds in olive oil until golden brown and remove from pan. You can skip this step and just continue with the other ingredients, but I like to preserve the crunch for as long as I can.
- Toss courgettes in and fry for 1 minute.
- Season with salt/pepper and remove from heat while you....
- Drain pasta
- Put frying pan back on heat, stir in the pasta with courgettes and then push to side of the pan
- Add cream and slide pan to the side of the hob so only side with cream is hot. Bubble away till cream is reduced.
- Stir almonds, courgettes & tagliolini back through the sauce and toss.
- Sprinkle with grated parmesan.
Inspired by Smitten Kitchen
I might try it with a little lemon juice/zest the next time....
*M is actually, really Aidan from SATC. I'm not kidding!!