Courgette, Rocket and Mint Pasta

ingredients

serves 4

• 4 tbsp olive oil

• 3 garlic cloves, finely chopped

• 1 heaped tsp fennel seeds

• A big pinch of dried chilli flakes, plus extra, to serve 

• 8 courgettes, grated 

• 4 handfuls of rocket, chopped

• A big handful of parsley, chopped

• A handful of mint leaves, chopped

• 400g fusilli or penne

• Parmesan, optional, to serve

instructions

Warm the olive oil over a medium-low heat and fry the garlic for just a minute to get it going. Add the fennel and chilli and allow them to warm up, then add the courgette to the garlicky oil.

Cook the courgette, stirring often, until it begins to wilt and sweeten and the liquid has cooked off, about 20 minutes. 

Meanwhile, cook the pasta to al dente.

Add some seasoning to the courgette, then stir through the rocket and herbs. 

Drain the pasta, keeping some pasta water and stir into the courgette along with a few splashes of pasta water until you have a lovely wet sauce.

Serve with Parmesan and a little extra chilli if you like.