”Courgetti” with peas, pancetta and Goat’s Cheese

BITSOFCAREY
4 servings Prep: 15 mins, Cooking: 5 mins
Rate this recipe
99.9% guilt free!

By Food24 February 19 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

100 g pancetta — diced
50 g pine nuts — (or slivered almonds)
10 courgettes — spiralised
100 g peas — fresh, blanched
1 garlic — large cloves, crushed
fresh thyme — sprig
15 ml fresh chillies — 573
15 ml butter
lemon — zest and juice
100 g chevin — pieces
salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

In a large heavy based frying pan, fry the pancetta over moderate heat until crispy.  Remove from the pan with a slotted spoon.

Add the pine nuts to the same pan and toast in the pancetta oil until golden brown then remove from the pan.

Heat the oil and butter in the same pan. Add the garlic, thyme, courgettes and blanched peas and saute over high heat for no more than a minute. Remove from the heat and add the lemon juice and zest.

Place the courgetti mixture into a large shallow bowl. Add the crispy pancetta and toasted pine nuts. Lightly toss together with half of the chevin. Season with salt and pepper to taste.

Serve immediately with extra bits of chevin and a drizzle of olive oil.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.