This pasta is based on a simple yet comforting childhood favourite: pasta aglio, olio, e prezzemolo (garlic, oil, and parsley pasta). The addition of the grilled courgettes takes it up a notch and is a great way to use your summer squash!

Ingredients:

(Serves 4-6)

Grilled Courgette:

• 4 medium-large courgettes
• 1 drizzle extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ground pepper
• 1 tsp sea salt

Pasta:

• 1 bunch of fresh parsley (100 grams with stems)
• 500 grams linguine or pasta of choice
• 1/4 cup extra virgin olive oil
• 4-5 cloves of garlic
• 1 pinch chili flakes
• 1/2 tsp sea salt
• 4 tbsp almond ‘parm’
• 1/2 cup reserved pasta water (from boiling pasta)
• Extra drizzle of olive oil (optional)

Method:

1. Wash your courgettes, cut off the ends, and slice the courgettes into circles
2. In a mixing bowl, toss the sliced courgettes in a drizzle of extra virgin olive oil, garlic powder, ground pepper, and salt.
3. On a cast iron griddle pan, grill the courgettes on both sides until fully cooked and grill lines appear
4. Once you have grilled all of your courgette slices, set aside
5. Remove and discard the stems from the parsley and finely chop the parsley leaves
6. In a large pot, cook your pasta according to packet instructions in salted boiling water
7. While your pasta cooks, in a large pan on low-medium heat, heat the extra virgin olive oil
8. Mince the garlic cloves and add them to the pan, stirring carefully so as not to burn the garlic
9. Stir in the chili flakes, finely chopped parsley leaves, and salt
10. Once cooked to ‘al dente’, reserve 1/2 cup of the pasta water and drain your pasta
11. Add the drained pasta to the pan with the olive oil, garlic, parsley, etc and mix very well so that the pasta is fully and evenly coated in the parsley
12. Add in the grilled courgettes
13. Mix in the almond ‘parm’
14. If your pasta is a bit dry, add in as much of the reserved pasta water as you need and an extra drizzle of olive oil if desired
15. Serve and enjoy!