Bucatini Primavera

To make between 2-4 servings.

INGREDIENTS

Bucatini Pasta - 250g

Courgette - 3 tbsp of the seeds

Spring Onion - 1 onion

Bell Pepper - 1 pepper

Chilli - 3 sausages

Garlic - 60g

Olives - 10 olives

Basil - 1 small handful

Lemon - 1 lemon

Parsley - 1 small handful

White Wine - 60ml

 INSTRUCTIONS

1. Start by dicing up a red bell pepper, fairly finely, pop the Pepper to one side.

2. Slice up a large spring Onion, and add it to the Pepper.

3. Then, dice up half a Courgette, roughly the same size as the Pepper, and add it to the same bowl.

4. Take a handful of Olives, remove the stones, and cut them into quarters.

5. Finely dice a couple of large cloves of Garlic, and a whole Chilli.

6. To finish the prep, finely dice some Parsley.

7. Add a generous splash of extra virgin Olive Oil to a pan.

8. Once heated, add the Courgette, Pepper and spring Onion.

9. Sweat off the Vegetables until softened but without much colour, then add the Chilli.

10. After 2 minutes, add the Garlic, and Olives.

11. Sweat off the Garlic for a minute or two, then, add a handful of Spinach, and wilt it down.

12. Once the Spinach has wilted, deglaze the pan with white Wine, and reduce to a syrup.

13. Add a generous pinch of Salt to a pan of boiling Water, and add the Bucatini Pasta.

14. Cook the Pasta for 2 minutes less than the cooking time on the packet, so it is nice and el dente.

15. Drop the cooked Pasta into the Vegetables, along with a splash of Pasta Water.

16. Add a generous pinch of the diced Parsley, and tear in some fresh Basil.

17. Add a drizzle of extra virgin Olive Oil, and toss the Pasta, mixing it thoroughly.

18. Finish with a squeeze of Lemon juice, mix it through, and add the Pasta to a plate.

19. Finish with a grating of Parmesan, and serve.

Enjoy.