Herby courgettes and peas with semolina porridge

Name: Herby courgettes and peas with semolina porridge
Yield: Serves four to six
Ingredients: 180 g semolina; 100 g pecorino, finely shaved; salt and black pepper; 600 g whole milk; 1 tbsp olive oil; salt and black pepper; 1 lemon: finely grate the zest to get 1 tsp; 50 g pine nuts, lightly toasted; 25 g basil leaves, roughly shredded; 15 g tarragon leaves; 6 large courgettes, trimmed, halved lengthways, then thinly sliced widthways (1.2 kg); 200 g frozen peas, defrosted; 50 g unsalted butter; 5 garlic cloves, thinly sliced

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

The semolina porridge is a super comforting base to all sorts of toppings: it works very well, for example, topped with a very simple beef ragout.

Ingredients

50 g unsalted butter
5 garlic cloves, thinly sliced
6 large courgettes, trimmed,

Side dish
Supper
Vegetarian
Gluten-free

Method

Put the butter into a large sauté pan, for which you have a lid, and place on a medium high heat. Once the butter has melted, add the garlic and fry for 1–2 minutes, until starting to brown. Add the courgettes, ¾ teaspoon of salt and a good grind of pepper, and cook for 5 minutes