Courgette and Basil with Cream
|Butter||1 Ounce (30 Gram)|
|Extra virgin olive oil||2 Tablespoon|
|Courgettes||1 Pound (500 Gram)|
|Garlic||4 Clove (20 gm), finely chopped|
|Double cream||10 Fluid Ounce (300 Milliliter)|
|Basil leaves||1 Cup (16 tbs)|
|Dried pasta||1 Pound (500 Gram)|
|Grated parmesan||4 Tablespoon|
Melt butter with olive oil in a large frying pan.
Add courgettes and cook, stirring frequently over medium-high heat, until just golden, 10 minutes.
Reduce heat to medium-low.
Add garlic and cook, stirring occasionally, until courgettes are soft, 5-10 minutes.
Add cream and simmer gently until just thickened, 2 minutes.
Add basil with salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta with parmesan to the hot sauce.
Toss well to coat.
Serve immediately with additional parmesan.