We got the first of summer's courgettes in our veg box this week, small, firm and sprightly specimens. Perfect for the first Courgette Pasta of the summer. I wrote about this last year, but for those of you who might not have read it or who simply forgot, then this is a little reminder.
A perfect way to cook courgettes, grated coursely and fried slowly in plenty of butter and olive oil, left long enough to create crusty caramelised bits in place. Add plenty of garlic, lemon zest and pepper and eat with pasta. This is fresh and summery, none of the usual mushiness that makes most people dislike courgettes. Try adding a handful of pine nuts or a few spoons of creme fraiche.