Lemon balm and parsley spaghetti

Lemon balm and parsley spaghetti

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
15 mins

Pinching lemon balm between my fingers is one of my earliest childhood memories. Running through the garden, I would stop and marvel at how something that looked so unassuming could smell so fresh, a hint of Mediterranean exoticism hidden in a suburban herb border. We never did anything with it – although my mother once tried to make a tea with the fresh leaves which was apparently “pretty potent”. It’s a shame because it actually adds a very pleasant zing – the lemon flavour you’d expect and a slight savoury undertone. Use it instead of lemon zest in cakes, to make lemon drinks (don’t be put off by my mum’s failed experiment) or in this very peppy pasta.

Ingredients

Quantity Ingredient
olive oil
100g spaghetti
2 garlic cloves, peeled and chopped
1 teaspoon dried chilli flakes
1 courgette
1 lemon, juiced
2 stalks lemon balm, leaves only
1 tablespoon parsley, chopped
parmesan, grated, for serving (optional)

Method

  1. Add a splash of olive oil to a large pan of water and bring to the boil. Once bubbling, add the spaghetti and cook according to the packet instructions.
  2. Meanwhile, add a glug of oil to another saucepan with a lid, and set over a medium heat. Once warm, add the garlic and chilli and cover, letting them sweat for 2–3 minutes until the garlic is a golden brown. Trim and slice the courgette in half lengthways and then chop into slices about 1 cm thick. Add the courgette to the pan of garlic, stir, cover and cook for about 5 minutes, until the courgette is soft and beginning to brown.
  3. Remove the courgette pan from the heat and stir in the lemon juice – it will splutter – and return to the heat to cook off some of the liquid.
  4. Drain the pasta once it is cooked and add it to the courgette pan with the leaves from the lemon balm. Stir everything together; place the pan back on the heat if you feel it needs another minute to warm through.
  5. Divide the spaghetti mixture between two bowls, sprinkle over the parsley and some Parmesan if you like. Eat immediately.

Substitute the lemon balm and parsley with...

  • Mint and basil, lemon thyme and oregano or nasturtium and thyme.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again