Happy May 1st! Once again the weather was beautiful and sunny as we headed to Forest School. Not only did Rory enjoy getting extremely dirty making mud soup but he also did a little ‘fishing’ with a stick in the pond. On the walk back with his new girl, teacher crush, Jane, we spotted four little turtles asleep on a rock. He was mesmerized. Snack was as delicious as always with Rory eating three helpings! Unfortunately by the end of class my allergies seemed to be playing up and I felt incredibly uncomfortable. Once we got home Rory and I both had a long, cool shower to wash away the dirt and pollen before enjoying a long nap. I didn’t feel like heading outdoors again, so we enjoyed a quiet afternoon at home. Rory was very pleased with himself as he made a tow truck out of a potato masher being attached to his cart, it kept him occupied all afternoon whilst I prepared a yummy summer linguine for supper which went down a treat.
- 2 medium-large courgettes or yellow summer squash, coarsely grated
- Fine-grain sea salt
- 4 ounces whole wheat linguine or other thin pasta
- 4 ounces durum wheat linguine or other thin pasta
- 2 Tbls extra-virgin olive oil
- 1 large clove garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 Tbls unsalted butter
- 1/2 cup grated Parmesan cheese, plus more to serve
- Freshly ground black pepper
Put the courgettes in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.
In the meantime, cook the pasta in separate pots or sequentially. Bring a large pot of water to a boil. Salt generously, add the linguine, and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic, and red pepper in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the courgette between your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently, about 2 minutes.
Add the pasta to the pan and add a little cooking water if the courgette mixture seems on the dry side. Toss to distribute the courgette throughout the pasta. Add the butter and cheese and toss again.
Season with salt and black pepper and divide among bowls. Top with more cheese if you like.
Serves 2 -4