Pasta Bows with Mashed Courgettes, Parmesan and Basil

(serves 2)

Ingredients

• 275g courgettes, (freshly picked is best!)
• 25g parmesan cheese, grated
• 1 tablespoon the best olive oil you have
• 1 large clove of garlic, crushed
• 1 very small dried red chilli, crumbled (optional)
• 150g pasta bows (or similar shapes)
• 5-10 leaves of fresh basil, torn into small pieces
• 2 anchovy fillets

Method

Boil the courgettes whole in lightly salted water for at least 5 minutes, until soft. Put on a plate and mash with a fork. Stir in the oil and basil leaves, then the garlic, chilli and the anchovy, if using. Add two thirds of the grated cheese.

Meanwhile cook the pasta in plenty of well salted boiling water until ‘al dente’, drain and put back in the pan with the courgette mixture. Toss over a low flame for a couple of minutes until well mixed and heated through. Serve with the remaining cheese sprinkled on top and plenty of freshly milled black pepper.

Stephen Morris’s wine recommendation

A light red! Culley 2008 Pinot Noir from Marlborough (around $20). Bright light cherry wood and charcoal smoke but not in a aggressive way.

Or an Italian inspired choice. From Heron's flight in Matakana il rosso (Sangiovese) but the little brother. 2006. Big fruit. Choc and cherry gateau.