pasta

Makes 2 portions. Farfalle pasta, 220g 1 courgette 50g Scamorza affumicata Handful fresh basil leaves Half-handful fresh Parsley Handful frozen edamame beans Lemon zest Fry the courgette in light olive oil on both sides until brown. Set aside. Boil the pasta until al dente, adding the frozen edamame beans 1 minute before draining. Drain and run under cold water, then leave to dry. Finely chop the basil and parsley....