Ingredients
Ingredients
100g of Tortiglioni Yorkshire Pasta
1 tbsp light Olive Oil
1 small Courgette sliced
Half a white sweet onion, thinly sliced
1 small Garlic Clove, minced
Pinch of Chilli Flakes
3 Egg Yolks
Handful grated Parmesan
Salt & Pepper
Method
- Heat the olive oil in a large frying pan over a low heat and add the sliced onions. Cook for around 20 minutes so they cook slowly and don’t go brown.
- Add the courgette and cook for a further 5 minutes or until golden and softened.
- Put your pasta on for 10-12 minutes. Don’t forget to salt the water and add the pasta when the water is boiling.
- Add garlic and chilli flakes to the courgettes and onions and cook for a couple of minutes, ensuring the garlic doesn’t brown.
- Separate the egg yolks and place in a bowl with the Parmesan, salt and pepper. Beat together.
- Turn heat off courgette mix and add a spoonful of pasta water and the egg mix.
- Drain the pasta once cooked and add to the courgettes, then add the fresh basil and mix together. Enjoy!