Courgette Spaghetti, Parmesan
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Grated courgette, lemon and basil fresh spaghetti topped with a parmesan cheese sauce, served with heritage tomatoes marinated in salt and basil oil. Spring dish.
Rebecca: "So I'm gonna make fresh pasta spaghetti with courgette (zucchini), and there's gonna be parmesan in there. When I've done this before, I usually just grate the parmesan, but I'm gonna try and do a parmesan sauce."
Rebecca: "It got stuck in the machine. I've gone for the knife."
Grace: "Pasta, a disaster. Very chewy. It's very thick."
Rebecca: "Wormoletti."
Grace: "This is what I'm now calling it. Your courgettes, however, are very nice. I'm tasting that lemon zest and the basil oil tomatoes. Well, these are just chopped tomatoes. I can't taste anything other than the tomatoes, but they're very pretty on the plate."
Anna: "The idea of this dish says spring, but the way you've kind of cooked it and presented it, it feels similar to autumn. It's heavy and it's rustic. The parmesan sauce for me has too much parmesan. It's just overpowering."
