Allotment on a plate.

Time to make the most of yesterdays produce plunder, so tonight we're having courgettes with walnuts and cream.

Here's a recipe from an Italian chum of ours, his mum used to make it like this and he's in his late eighties. I think I might have put it up before. mmmm


Slowly braise the courgette in lots of best olive oil you can afford. Slowly cook them with a lot of garlic making sure they don't burn of colour. If you do it nice and slow the oil will turn green.

Add a handull of chopped walnuts and warm then through.

Put on the pasta to boil.
While it's cooking add a carton of double cream, or single but be careful it doesn't split. Add a good handful of parmesan under a gently heat until it forma sauce.

Toss the pasta in the sauce and add a handful of parsley and a handful of cooked, skinned green beans.

Fantastic.

White wine is a must.

Fantastic - courgettes will never be boring again.