Stranger Foods

Courgette, dill & lemon farfalle

Serves 4 | Prep 5 mins | Cook 15 mins

A bright, late-summer dish that takes about 15 minutes from first chop to eating! The lemon slices cook down so the skin softens and the juice naturally disperses, leaving you with a really zingy pasta dish – try to slice the lemon as finely as you can to help the slices cook down in the time.

Source: Foolproof Veggie Air Fryer: 60 Simple and Speedy Vegetarian Dishes

Ingredients

Metric

Imperial

x0.5

350 g farfalle pasta
2 large courgettes, finely sliced
1 unwaxed lemon, finely sliced
1 tbsp extra virgin olive oil
1 tbsp nonpareil salted capers, rinsed to remove the salt
50 g pine nuts
small bunch dill, finely chopped
sea salt and freshly ground black pepper

Instructions

°C

°F

Show amounts inline

Preheat the air fryer to 200°C, removing the crisper plate.
Cook the pasta in a pan of boiling, salted water, according to the packet instructions, then drain and set aside. You can do this while the courgettes cook, to keep everything hot.
Mix the courgette and lemon slices with the olive oil and season well with salt and pepper. Tip onto the base of the air-fryer basket and cook for , stirring halfway through. (If you’re using an oven-style air fryer or one with a perforated basket, use a baking tin or cake barrel that fits your air fryer.)
Add the capers and stir well, then sprinkle over the pine nuts and air-fry for another 5 minutes.
Mix the courgettes with the drained pasta and stir through the dill. Serve immediately in warmed pasta bowls.

Similar recipes

Photograph of Crispy cajun cauli tacos and slaw.

Crispy cajun cauli tacos and slaw Photograph of Fusilli with roasted vegetables.

Fusilli with roasted vegetables Photograph of Cheesey corn and broccoli pasta.

Cheesey corn and broccoli pasta Photograph of Parmesan chicken butties with red cabbage slaw.

Parmesan chicken butties with red cabbage slaw