i went on a bit of cookbook shopping spree on amazon uk recently. it got ugly. however, i took mr. amazon's recommendations and decided to test out a few books i'd never heard of. i ended up ordering alice sherwood's allergy-free cookbook, lucinda bruce-gardyne's how to cook for food allergies, rosemarie emro's bakin' without eggs, and donna klein's vegan italiano. i haven't had the chance to cook an awful lot from these books yet, except for the lovely gingerbread cake from rosemarie's book. but tonight i picked a pasta recipe from vegan italiano that involved courgettes (zucchini), since i picked up a couple of fresh ones from the farmer's market on saturday.
farfalle with courgettes, mint, and almonds
for this recipe, you again need a food processor to prepare a pesto-like sauce. i instead opted to just chop everything coarsely with a hachoir set and serve it as is. it didn't seem to matter though as the flavours were still wonderful.
- 2 small courgettes, cut into 1/2 inch cubes
- 1/4 cup fresh mint leaves
- 1/8 cup olive oil
- 1/8 cup blanched almonds
- 1 large clove garlic, peeled
- 1 tsp coarse salt, plus more to taste
- freshly ground black pepper, to taste
- 1/2 pound vegan farfalle, cooked according to package instructions until al dente, drained
- place the courgettes in a medium saucepan with salted water to cover; bring to a boil over high heat. reduce the heat to medium and cook until tender, about 3 minutes. drain.
- chop up the mint, almonds, and garlic, and combine with the oil, salt, and pepper.
- place the hot cooked pasta in a large bowl and add the sauce and courgettes. toss well to thoroughly combine. serve warm or at room temperature.
lesson learned: pasta doesn't require tomatoes to be flavourful. the combination in this dish was immense.