Courgette, Feta and Walnut Pasta

Name: Courgette, Feta and Walnut Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 3 courgettes/zucchini, coarsely grated; 3 courgettes/zucchini, coarsely grated; 1 red chilli, deseeded and chopped; 2 large garlic cloves, finely chopped; 4 spring onions/scallions, chopped, green and white parts kept separate; 4 spring onions/scallions, chopped, green and white parts kept separate; 4 tbsp extra virgin olive oil; 400 g /14 oz dried cavatappi or pasta shape of choice; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 handful of basil or oregano leaves, torn; 1 handful of basil or oregano leaves, torn; 75 g /2½ oz/scant ½ cup walnut pieces, toasted; 125 g /4½ oz feta cheese, or dairy-free alternative, cut into pieces; juice and finely grated zest of 2 unwaxed lemons; 400 g /14 oz dried cavatappi or pasta shape of choice

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This is one of my favourite summer pasta dishes — it’s light, quick and full of flavour. Walnut pieces are cheaper to buy than halved or whole nuts, and are perfect for this dish, saving you precious chopping time!

Ingredients

400 g /14 oz dried cavatappi or pasta shape of choice
4 tbsp

Summer
Pasta
Vegetarian

Method

Bring a large pan of salted water to the boil and cook the pasta following the pack instructions. Drain, reserving 4 tablespoons of the cooking water, and return the pasta to the pan.
Meanwhile, heat the oil in a large frying pan/skillet over a medium-low heat. Add the