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Ingredients
Method
- 4 tbsp olive oil
- 600g sliced courgette
- 350g farfalle pasta
- 50g anchovies in olive oil
- 40g chopped almonds
- 1 sliced garlic clove
- Pinch of chilli flakes
- 1 lemon, zest and juice
- Preheat the oven to 220C. Lay the courgette slices on a roasting tray and drizzle with the oil and some seasoning, then roast for 35 mins or until deeply caramelised. 15 mins before the end of the cooking time, cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water.
- Meanwhile, heat a frying pan and cook the anchovies in their oil for 4 mins. Stir in the chopped almonds and cook for 2 mins more, then stir in the garlic and chilli flakes and cook for another 2 mins. Stir through the lemon zest and juice, then tip the pasta into the pan (with a splash of cooking water) and toss together. Season with black pepper and serve immediately.
40 mins
4 serving
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