Instructions: Put the olive oil and garlic into a semi hot thickbottomed pan and fry for about 30 seconds without colouring then add your baby courgettes and toss gently.

After about 2 minutes squeeze in the juice of the lemon add the basil and cook a little longer.

Meanwhile cook the tagtiatette in salted boiling water until aldente.

Toss it with the courgettes to mix the flavours season to taste and add the parmesan to round all the flavours together you may need a little extra olive oil to loosen it.

Serve with some torn basil and a sprinkling of parmesan on top.

This is a light fragrant and very quickly made pasta dish using very firm baby courgettes which hardly need to be cooked at all. The idea is to slice them as thinly as possible in an irregular fashion. The big fat courgettes which are fluffy inside wont do at all for this recipe.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.