Courgette, Chard & Pinenut Linguine
Courgettes and chard fried in garlic piled on a fresh vegetable sauce coated linguine and topped with toasted pinenuts
Ingredients
- 2 Medium Courgettes
- 1 Bunch of Chard
- 4 Garlic Cloves
- 180g of Wholewheat Linguine
- 2 Handfuls of Pinenuts
- 1.5 Tbsp Nutritional Yeast
- Juice of 1/2 a Lemon
- 1 Tbsp Olive Oil
- Pinch of Salt
- Few Twists of Black Pepper
Equipment
- Food Processor
Method
- Peel and crush the garlic, wash the courgettes and chard, then chop the courgettes to approximately 1cm slices and roughly chop the chard into ribbons around 3-4cm wide discarding any tough stalks
- Add the olive oil to a large pan and place on the hob on a medium heat, adding the courgettes to gently fry for 10-15 minutes without moving around too often as you want them to start to colour and eventually be soft on both sides. Add the crushed garlic to the courgettes after about 5 minutes so as not to burn. Add the chopped chard around 4-5 minutes before the end once all the courgettes are caramelised.
- In a separate pan, put the linguine pasta on to boil according to instructions (usually around 7-10 minutes)
- In a small non-stick frying pan, lightly toast the pinenuts moving around frequently so they slightly brown being careful not to burn them and set aside once ready (around 5 minutes)
- Once the courgettes and chard are cooked tranfer half of the vegetables to a food processor, along with half the toasted pinenuts, nutritional yeast, lemon juice, salt and pepper before blending until a consistency similar to pesto
- Drain the pasta before returning to the empty saucepan and stir in the vegetable pasta sauce to fully coat. Divide the linguine pasta and sauce combination across two portions, pile on the remaining garlic-fried courgettes and chard, topping with the toasted pinenuts.