[Image: © David Loftus]

Until I tried this recipe I had always turned my nose up at courgettes as tasteless, boring vegetables. Instead they add a juicy crunch to this really simple dish.

You Need:

*     3 large good quality sausages. I used Jane Russell’s Italian Fennell &   Pimento sausages.

*     2 Smoky Rashers or Three slices of Parma Ham

*     Fusilli Pasta

*    2 Large Eggs

*     1 Courgette

*     100 ml Double Cream

*     1 Lemon

*     Parmasen Cheese

*    Fresh Parsley (Must be fresh)

*     Olive Oil

Instructions

*    Cook Pasta according to instructions.

*    Trim ends of courgette length ways then in quarter and slice into chunks.

*    Heat large pan and add splash of olive oil.

*     Slit sausage skins at top and squeeze out meat. Keep hands wet to stop        meat from sticking. divide the meat into 4/5 pieces per sausage and roll into little meatballs using wet hands.

*    Add meatballs to hot pan and fry for 5-6 minutes until golden brown.

*     Slice parma ham/bacon into strips. Add courgette and parma ham (or bacon).

*    Separate egg yolks into bowl and add 100ml cream. Beat until smooth.

*    Finely grate zest of a small lemon into mixture. Add 1/2 your parmesan and beat again.

*     Finely chop fresh parsley and add most of it to mixture. (Reserve a little for dressing dish)

*     Drain Pasta and keeping aside a scoop of the pasta water to add to the sauce.

*     Add Pasta to the egg mixture and stir for a minute. The heat of the pasta will start to cook the eggs.

*    Tip the Pasta to the pan with the meatballs and add a splash of the reserved water to the mixture.

*   Serve with a sprinkle of parmesan & parsley on top.

Recipe inspired by Jamie Oliver via Jamie Oliver’s 20 Minute Meal Iphone App

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