4 courgettes, pine nuts, double cream, 3 egg yolks, pecorino,
Serves: 2 Preparation: 10 minutes
I love pasta. There I've said it... I love the versatility of cooking with it and find it comforting to make but sometimes an alternative needs to be found. I have lots of friends who don't or can't eat it and I find this light alternative to be fantastic. So light in fact that I felt the need to make an incredibly ingulgent sauce to go with it...
1) Slice the tops and tails from the courgettes and then using a vegetable peeler, slice ribbons from each edge and then slice each ribbon in half vertically. Continue working round until about half the courgette has gone, then either discard the core or save it for soup or bread!
2) In a pan, toast off a handful of pine nuts and add double cream and grated pecorino to the pan. Stir through on a gentle heat until the cheese has melted, then whisk 3 egg yolks into it. Add the courgette ribbons to the sauce and stir through until they are coated.
Serve with lots of freshly grated black pepper.