Tagliatelle with Courgettes and Lemon
Difficulty Facile
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Preparation  30 min
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Servings for  4 per.
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Courgette and lemon pasta is a simple, fragrant dish that is perfect for September, when the last of the season’s courgettes meet the freshness of citrus. In this recipe, tagliatelle is coated in a delicate sauce made with Grana Padano PDO, courgettes and lemon zest, finished with courgette flowers and crunchy almonds. The tagliatelle holds the creamy sauce beautifully, creating a delicious and comforting pasta dish that is sure to please everyone at the table.
Ingredients
320g tagliatelle
3 medium courgettes
8–10 fresh courgette flowers
100g grated Grana Padano PDO
30g Grana Padano PDO shavings
1 unwaxed lemon
1 garlic clove
4 tbsp extra virgin olive oil
30g flaked or roughly chopped almonds
Salt, to taste
Freshly ground black pepper, to taste
Method
Wash the courgettes and cut them into thin rounds. Gently clean the courgette flowers, removing the pistil from the centre, then cut them into strips. Finely grate the lemon zest and squeeze out a small amount of juice.
Heat the extra virgin olive oil in a frying pan with the garlic clove. Add the courgettes and cook over a medium heat for around 8–10 minutes, until tender but still with a little bite. Season with salt and pepper.
Add the courgette flowers for the final 2 minutes of cooking and stir gently.
Cook the tagliatelle in a large pan of salted boiling water until al dente. Before draining, reserve a ladleful of the pasta cooking water.
Add the drained pasta to the pan with the courgettes. Add the grated Grana Padano PDO, a ladleful of the reserved pasta water, the lemon zest and a few drops of lemon juice. Toss everything together until the pasta is coated in a smooth, creamy sauce.
Finish with the toasted almonds, Grana Padano PDO shavings and a generous twist of freshly ground black pepper. Serve the courgette and lemon tagliatelle immediately.
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