I had originally bought the ingredients for this Yottam Ottolenghi recipe but some leftover fresh pasta that had to be used up meant a change of plan and some improvisation. Unfortunately, the fresh hazelnuts called for in the original are very hard to come by so I had to make do with some normal ones I had in the pantry.
I also treated the courgettes differently, this time shaving them into thin ribbons with a vegetable peeler before salting for an hour to give them a nice crunch; they were then stirred into to the dish right at the end whilst still raw.
The broad beans owe their addition to me buying too many in the market the previous day and rather than use basil I thought mint would be a better fit. Finally, everything is rounded out with a nice swirl of hazelnut oil and some pecorino (like mint, a classic accompaniment to broad beans in Italy).
2 small courgettes, shaved into ribbons
15 hazelnuts, shelled
75g broad beans, podded weight
20ml olive oil
2 cloves garlic, minced
15g mint, finely chopped
250g fresh fettuccine
5g black pepper
2.5ml lemon juice
10ml hazelnut oil
15g pecorino, grated
- Place the courgette ribbons into a colander and sprinkle with the salt.
- Leave to sit for 1 hour and then squeeze out as much water as possible.
- Preheat the oven to 180°C and spread the hazelnuts on a baking tray.
- Roast the nuts for around five minutes.
- Remove from the oven and rub of the outer skin off.
- Roughly chop the hazelnuts and reserve.
- Bring a pot of boiling, salted water to the boil and cook the broad beans for 2-3 minutes depending on their size.
- Fish out the broad beans with a slotted spoon and place in an ice bath. Reserve the cooking water.
- Peel and discard the outer skin of the broad beans and reserve the beans.
- Heat a frying pan over a medium heat and add the olive oil.
- Add the garlic and sauté for 1-2 minutes, ensuring not to brown it.
- Add the broad beans to reheat, around 1-2 minutes.
- Take the pan off the heat and stir in the chopped mint and courgette ribbons.
- Bring the water from cooking the broad beans back to the boil and add the fettuccine.
- Cook for 2-3 minutes until al dente.
- Drain the pasta and pour it into the frying pan.
- Add the black pepper, lemon juice and hazelnuts and mix everything thoroughly.
- Divide between two plates and drizzle over the hazelnut oil; sprinkle the grated pecorino onto the pasta and serve immediately.