As courgette season begins in earnest across the UK, renowned food writer Rachel Roddy has introduced a new recipe designed to make the most of the abundant vegetable. Her latest creation, orecchiette with courgettes, parmesan cream, and almonds, offers a fresh approach to incorporating the green staple into home cooking.
The recipe centres on finely diced courgettes, gently softened in olive oil and garlic, before being combined with a rich parmesan and soft cheese cream. This creamy base, which Roddy notes was initially a surplus from a previous recipe, is beaten into a smooth, savoury paste. The dish is finished with toasted flaked almonds, adding texture and a nutty counterpoint to the creamy sauce.
Roddy emphasises the importance of cooking the pasta directly in the sauce with some starchy pasta water. This technique helps the sauce to thicken and cling to the orecchiette, ensuring each 'ear' of pasta is coated with the flavourful mixture. She also suggests liberal seasoning with black pepper and offers optional additions such as lemon zest or dried oregano for those wishing to customise the flavour profile.
The article also touches on the joy of the courgette's seasonal return, acknowledging that while the vegetable is available year-round, its peak season brings a particular freshness and abundance. Roddy specifically highlights varieties like the pale green and white speckled romanesco, known for its dense, creamy flesh, and the warm-yellow gold rush, prized for its buttery, sweet, and savoury notes.
This recipe provides a timely solution for home gardeners and consumers facing a glut of courgettes, encouraging creative culinary uses beyond traditional preparations. It aims to inspire individuals to embrace seasonal produce and explore new flavour combinations in their kitchens.
Source: Rachel Roddy