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Yotam Ottolenghi's Summer Courgette Recipes
Ingredients
  • subheading: For the sauce:
  • 3 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 3 tbsp oregano leaves
  • 3 large green courgettes, cut lengthways into quarters, then finely sliced
  • Salt and black pepper
  • 150g feta, broken up into rough chunks
  • 100ml vegetable stock
  • subheading: For the pasta and courgette ribbons:
  • 30g unsalted butter
  • 80g pine nuts, roughly crushed
  • 2 courgettes (ideally 1 yellow and 1 green)
  • 300g pappardelle egg pasta
  • Finely shaved zest of 1 lemon, plus 1 tbsp lemon juice
  • 25g basil leaves, roughly shredded
Steps
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