Courgette, Sweet Onion & Basil with Tortiglioni Yorkshire Pasta

Main courseServes 1

Light, fresh and full of flavour, this Courgette, Sweet Onion & Basil Tortiglioni recipe from North Yorkshire based Yorkshire Pasta Co is a perfect summer dish and an ideal way to make the most of homegrown courgettes. Naturally vegetarian, it’s deliciously satisfying as it is, but for something a little more indulgent, try adding chicken or pancetta for a simple, flavour filled supper. For more recipe inspiration and to shop their award-winning range, visit www.yorkshirepasta.co.uk. Recipe courtesy of @duolicious_

Ingredients

100g Yorkshire Pasta Tortiglioni
1 tbsp light olive oil
1 small courgette, sliced
½ white sweet onion, thinly sliced
1 small garlic clove, minced
Pinch of chilli flakes
3 egg yolks
Handful of grated Parmesan
Salt and freshly ground black pepper
Fresh basil, to serve

Method

  1. Heat the olive oil in a large frying pan over a low heat. Add the sliced onion and cook gently for around 20 minutes until soft but not coloured.
  2. Add the courgette and cook for a further 5 minutes until lightly golden and tender.
  3. Meanwhile, cook the pasta in a large pan of salted boiling water for 10–12 minutes until al dente.
  4. Stir the garlic and chilli flakes into the courgette mixture and cook for 1–2 minutes, taking care not to brown the garlic.
  5. In a bowl, whisk together the egg yolks, Parmesan, salt and pepper.
  6. Remove the pan from the heat and stir in a spoonful of pasta cooking water, followed by the egg mixture.
  7. Drain the pasta and add it to the pan, tossing everything together. Finish with fresh basil and serve immediately. Enjoy!