Courgette and lemon pappardelle with pine nuts

• 200g dried pappardelle
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 2 medium courgettes, grated
• 1 tablespoon pine nuts
• 2 unwaxed lemons
• generous pinch of sea salt and black pepper
• 2 tablespoons extra virgin olive oil
• handful of fresh basil leaves

Instructions

1. 1

   Cook the pappardelle in a large saucepan of boiling water over a high-medium heat for 10 minutes until al dente, then drain.

2. 2

   In the meantime, heat the olive oil in a large frying pan over a low-medium heat.

3. 3

   Add the onion to the pan, followed by the garlic.

4. 4

   Add the courgettes to the pan and increase the heat to medium.

5. 5

   Stir frequently to avoid burning and encourage even cooking, and cook for 4-5 minutes.

6. 6

   Add the pine nuts and cook for a further minute.

7. 7

   While the courgette is cooking, slice the lemons in half.

8. 8

   When the courgettes have softened, squeeze over the juice of each lemon, then remove the pan from the heat and season with sea salt and black pepper.

9. 9

   Toss the cooked, drained pappardelle into the courgette and coat evenly.

10. 10

    Drizzle with extra virgin olive oil and scatter over basil leaves.