“Great way to use up courgettes - let's face it we are all wondering what to do with them! I am growing green and yellow courgettes this year so it was colourful, tasty, really fresh and clean. I used quite small / young courgettes and added toasted pine nuts which gave it a bit more crunch and protein. I would probably have added some creme fraiche if I had it. The julienne cutter on the mandolin definitely elevated it as I don't have the knife skills to cut that fine!”
“This was fabulous! I typically stay away from squash recipes, since it upsets my stomach. But the addition of mint was a nice addition. We are at the start of a heat wave, this although a pasta dish made a delish light Sunday dinner. It will easily feed 3-4 people”
“Delicious! I used a bit of toasted, ground pine nuts since I don’t like cheese! I think I remember Jamie saying that was a good substitute!
I don’t have Jamie’s knife skills though!!”
“This is so tasty. I don’t like cheese so I used a little bit of toasted pine nuts ground up.
The flavors were subtle yet definitely there. The combination of the mint and the lemon and my pine nuts was very delicious.”
