Zucchini Ribbon Pasta with Hazelnut Herb Pesto and Alpine Cheese

Ingredients

• 100g / 3½oz toasted hazelnuts
• 100g / 3½oz mixed herbs (for example bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil)
• 2 tbsp rapeseed oil
• 50g / 1¾oz lemon verbena leaves
• 6 courgette stalks, about 50cm / 20in long; remove stringy parts and cut into 3cm / 1in diagonal tubes to resemble pasta
• 50g / 1¾oz unsalted butter
• 50g / 1¾oz Alpine-style cheese (such as Summerfield or Gruyère), finely grated
• 1 tbsp nasturtium flowers (optional)
• 1 tbsp chive flowers (optional)

Method

1. Put the toasted hazelnuts and mixed herbs in a mini food processor. Add the rapeseed oil and blend to a coarse pesto—stop when the mixture still has texture rather than becoming completely smooth.

2. Pour 150ml / 5fl oz water into a saucepan and heat over medium. Add the lemon verbena leaves and bring to a gentle boil. Add the prepared courgette stalks and the butter, then cook for about 2 minutes until the courgette is tender but still has a bite.

3. Divide the cooked courgette stalks between two plates. Spoon over some of the buttery cooking liquid, scatter the grated Alpine-style cheese on top and finish with nasturtium and chive flowers if using. Serve immediately.