Courgette, Ricotta & Olive Pasta

Cook the pasta

• Cook the rigatoni in boiling salted water, according to the time on the packet. (Keep some of the cooking water for the sauce).

Cook the courgettes & make the sauce

• Thinly slice the courgettes (you can keep only the outer skins of the courgettes and discard the watery cores). Chop the garlic cloves.
• Heat a generous glug of oil in a pan, on a medium heat. Gently cook the courgette with the garlic. Season well, add a splash of the pasta cooking water, then pop a lid on the pan and let the courgette steam for a few minutes.
• Meanwhile, season the ricotta with salt, pepper, and lemon zest. Set aside.
• Once the courgettes are soft, transfer about three-quarters to a blender, leave some in the pan for texture. Blend with most of the fresh basil leaves, Parmesan and a dash of oil until silky smooth. This is your courgette purée. (keep some of the Parmesan and basil leaves to garnish the dish)

Finish the dish & Plate Up

• Return the courgette purée to the pan, add the drained rigatoni along with a ladle of pasta cooking water, and toss to coat.
• Roughly chop the olives.
• Plate up the dish and serve with a generous spoonful of the ricotta, then scatter over the green olives, reserved Parmesan and basil leaves. Tuck in and enjoy!