Lightness and aromas blend together in this pasta dish, which enhances the flavours of spices: from fresh basil to mustard seeds.
Ingredients for 4 portions
- Extra virgin olive oil 4 tbsp (40 g)
- Sherry vinegar or balsamic vinegar 1 tbsp
- Mustard seeds 1 tbsp
- Honey 1 tbsp
- Smoked paprika 1 tbsp
- Garlic 1 clove
- Courgettes 2
- Sliced spring onion 40 g
- Fresh basil 6 leaves
- Feta 200 g
Preparation
Bring the water, lightly salted, to the boil and cook the pasta. Drain, add a drizzle of extra virgin olive oil and let it cool on a tray.
In the meantime, sauté the diced courgettes in a non-stick pan on a high heat with the spring onion, a clove of garlic and a drizzle of oil. Season with salt and pepper and keep aside.
Dice the Feta cheese.
Put the vinegar, mustard, honey and paprika in a bowl. Pour in the remaining oil and mix with a whisk to obtain a smooth mixture.
Season the pasta, adding the courgettes, Feta cheese, basil leaves and the sauce. Let it rest for half an hour and serve.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.