Spinach Tagliatelle With grilled courgette, Corn and Toasted Pine Nuts
This dish is one of my staples. It’s a somewhat healthy alternative to your average pasta, but just as delicious. Don’t be put off by how complicated it sounds – I promise it isn’t! Once you’ve mastered it, I can guarantee it will become a go to recipes for impressing your guests.
Ingredients
2 Corn on the Cobs (or tinned sweetcorn)
2 Courgettes
Toasted Pine Nuts
Olive Oil
Oregano
Salt and Pepper
Spinach Tagliatelle Pasta
Method
Start by toasting the pine nuts in a dry frying pan on a low heat. These burn very quickly so keep your eyes on them.
Once this is done, place two pots of water on the stove to boil – one is for the pasta and the other for the corn. You can also get your griddle out, ready for the courgettes.
While the water is boiling, cut each courgette into thin vertical strips. These shrink when they’re cooked so don’t worry about making them too thin. Sprinkle with rock salt on both sides and allow to sit.
Drop the corn into one of your large pots of boiling water and add salt. Cover the pot and let the water bubble then turn off the heat and keep the pot covered. After about 5 minutes, remove the lid.
Cook the pasta at the same time as the corn. To make sure it doesn’t stick together use at least 4 quarts of water for every pound of noodle. Add at least a tablespoon of rock salt to the water and a dollop of olive oil. This will take about 10 minutes to cook but you should always test the pasta by tasting it.
While the pasta is cooking, return to the courgettes. Place the slices into a hot griddle pan and allow a few minutes for each side to cook. You want the slices translucent and floppy with golden brown marks. Once cooked, place the slices onto a paper towel on a plate and allow to drain.
Now back to the corn… hold the cob upright and cut the kernels off in chunks.
And you’re ready to assemble! Put everything together in a bowl and sprinkle with oregano and a drizzle of olive oil.
The process sounds long, but it really isn’t! To simplify, this is the order of play:
Toast the pine nuts
Cook the corn on the cob
Cook the pasta
Cook the courgettes
Drain the corn
Dry the courgettes
Drain the corn and cut
Drain the pasta
Assemble, serve and enjoy!
