Wild garlic, courgette and pine nuts with whole wheat fusilli

Serves 4
15 minutes

Ingredients

Courgette pasta

  • 400g of fusilli pasta, whole wheat
  • 20ml of extra virgin olive oil
  • 1 medium onion, finely diced
  • 1 red pepper, very finely diced
  • 2 courgettes, grated
  • wild garlic, chopped, to taste, plus a few leaves for garnish
  • salt
  • black pepper

To serve

  • Parmesan, grated
  • 40g of pine nuts, lightly toasted

Method

1
Bring a large pan of salted water to boil. Place the pasta in the water and return to the boil. Give the fusilli a stir to ensure it doesn't stick and cook it for 8 minutes
2
Meanwhile, cook the vegetables. Place the olive oil in a large frying pan over a medium heat, add the onions and red pepper and fry until translucent. Check the pasta
3
Add the grated courgette, cook the vegetable for a further 5 minutes then remove from the heat and stir in the chopped wild garlic. Drain the pasta and place in the pan with the vegetables
4
To serve, divide the pasta between bowls and garnish with the pine nuts, grated Parmesan and ribbons of wild garlic. Serve immediately