Heat does wonders for courgette, but it’s also delicious raw via IrishTimesFood
If you’ve ever grown courgettes, then you’ll already have a few ideas of how to use them. By the end of summer, there is usually quite a glut. Luckily, there are so many ways to use them if you do have a bumper harvest. The classic dishes such as ratatouille and courgette fritters are always good. You can also grate it and use it in a chocolate cake, similar to the way one makes a carrot cake.
Heat does wonders for courgette but it’s also delicious raw. For this simple salad, I just mixed the raw courgette ribbons with lemon juice and oil, then seasoned them well. The salty Parmesan and crunchy hazelnuts provide all the textural interest while the citrus is the perfect balance to the creamy green sauce.The peas are sweet and delicious here, but you could also use spinach.
I’ve used fresh orecchiette here. I wanted something quite small for this summer pasta dish. This pasta is fun and perfect for the sauce. An orecchietta is in the shape of a small dome, the centre is slightly thinner than the edges and it has a rough surface that’s ideal for clinging on to sauces. Orecchiette contains no egg, just durum wheat and water.
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