Cut Out + Keep

Courgette Stalk Pasta, Wild Garlic Pesto And Cobnuts

Roots

https://www.cutoutandkeep.net/projects/courgette-stalk-pasta-wild-garlic-pesto-and-cobnuts • Posted by Orion Books

SERVES 2 Not only are courgettes prolific fruiters but the plant itself is a sprawling mass of stalks and leaves, and this dish is designed to use up all of those stalks – inspired by Dan Barber, an American chef whose passion for not wasting anything is very admirable. I saw that he was using the courgette stems and why not? There is such a mass of long, juicy, hollow stalks that, trimmed up correctly, resemble penne pasta.

You will need

Project Budget
Cheap

Time

0 h 45

Difficulty

Nice & Simple
Medium 2018 04 19 092056 tomatoes courgette pasta

Description

SERVES 2 Not only are courgettes prolific fruiters but the plant itself is a sprawling mass of stalks and leaves, and this dish is designed to use up all of those stalks – inspired by Dan Barber, an American chef whose passion for not wasting anything is very admirable. I saw that he was using the courgette stems and why not? There is such a mass of long, juicy, hollow stalks that, trimmed up correctly, resemble penne pasta.

Instructions

  1. Toast the cobnuts in a pan over a low heat in half of the butter until they are nutty and golden. Drain off the fat through a sieve and keep warm for later.

  2. Use a paring knife to remove the stringy fibres from the courgette stalks. Nip the fibres between the knife and your thumb and peel down the stalks lengthways. The whole string should come away neatly. Slice the stalks into 5cm long batons to resemble pasta.

  3. Warm the chicken stock and remaining butter in a saucepan, add the stalk ‘pasta’ and simmer for a couple of minutes. Allow the stock and butter to glaze over the now tender stalks so they are soft and sticky.

  4. Divide the courgette stalks between two serving bowls and spoon over the pesto and toasted cobnuts.