Serves 2 1 large bunch of basil, plus extra leaves, for serving 1tsp salt, plus extra for seasoning 50ml olive oil 200g fusilli Handful of green beans, chopped into 2-inch pieces 1 large courgette, diced 2 cloves garlic, minced 25g butter 25g grated parmesan Black pepper 1 lemon, peeled and finely sliced Juice of another lemon Cook the pasta as per packet instructions. Add the green beans for the last few minutes of cooking.
Place the basil and salt into a pestle and mortar and grind to a paste.
Fry the courgette in olive oil for four minutes, add the garlic towards the end, with a little of the pasta cooking water. Drain the pasta and beans, reserving the cooking liquid, and add to the courgettes along with a little more of the cooking water.
Add the basil paste along with a good knob of butter and stir to combine. Add the parmesan and lemon juice, season with salt and pepper and toss to combine. Serve topped with the lemon slices, basil leaves and a drizzle of oil.
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