Courgette and Basil pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta in a large pan of salted boiling water for 10-12 minutes until al dente.

Step 2

Meanwhile, trim the courgettes, halve them lengthwise and cut into roughly 1cm thick half-moons. Heat the oil in another saucepan, add the courgettes, garlic and some seasoning and cook over a fairly high heat, covered but stirring occasionally, until golden and tender, about 5 minutes. Finely slice the basil leaves, add half to the courgettes and remove from the heat.

Step 3

Scoop the avocado flesh into a bowl and add the lemon zest and juice, 15g of the Parmesan and most of the remaining shredded basil. Blitz to a purée using a hand blender (or mash using a fork) and season generously.

Step 4

Drain the pasta, reserving half a mugful of the cooking water. Return to the pan and mix in the avocado sauce and the courgettes, adding some of the pasta water if needed to give a creamy coating-consistency sauce. Divide between warm bowls and scatter with the reserved basil and the rest of the Parmesan.