Thursday, 26 April 2018

Wild garlic pasta (V+, AIP)

Super simple, quick, light and delicate,
super delicious three-ingredient no-grain-pasta

You will need (feeds 3):
9 young courgettes / zucchini
300 g fresh wild garlic
some olive oil

1. Rinse the courgettes, cut off the ends, then spiralize them (I have used the medium blade).
2. Rinse the wild garlic and chop the fragrant leaves.
3. To a wide pan add a wee bit of water and a few drops of olive oil. Add the spiralized courgettes and top with the chopped wild garlic. Cover with a lid, bring to the boil then reduce the heat to minimum and cook/steam for 3 to 4 mins.
4. Toss with two wooden forks, serve onto plates and drizzle with olive oil. Enjoy!

Tips: You can use garlic or ginger in the pan to add extra flavour, or a bit of sea salt and freshly ground black pepper (please note, pepper isn't AIP) at serving, or a squeeze of fresh lemon juice.

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