Creamy courgette pasta

Corette season is almost upon us. And if

you're not mixing yours with an unholy

amount of garlic and cream, then you're

doing it wrong. For this recipe, you

just need three medium corettes cut in

half, then into small slices, and then

add some olive oil to a pan. Chuck your

corettes in and just let those cook for

about 20 minutes with a good pinch of

salt until they are golden and gnarly.

Get a good bit of color on them. That's

where the flavor comes from. Then add at

least six garlic cloves just chopped up.

Let them sizzle for a little bit and

then you can add your double cream.

While you're doing this, you should get

your pasta cooking. I used rick rickoni.

You can use any pasta that you like.

Once that's warmed through, add your

pasta. Add a bit of parmesan if that's

your vibe. If not, you can leave it out.

Give it a good stir up and you're done.

This dish has just five ingredients. The

flavor of those corettes really shines

through, but it is bolstered by that

garlic and cream which is so so

delicious. Try this one out. Let me know

what you think. Bye.