Confit zucchini with Gigli pasta
Aug 04, 2025
This is part two of our summer pasta series with Northern Pasta Co. and chef Helena Moursellas.
A seasonal favourite: Helena’s courgette and basil Gigli pasta paired with our Sparkling Non-Alcoholic Citrus Hops.
Recipe Reel
Recipe
Confit zucchini with Gigli pasta
Ingredients
40g unsalted butter
2 tablespoon extra virgin olive oil
400g courgettes, sliced
1 shallot, peeled, sliced
2 garlic cloves, sliced
300g Northern Pasta Co Gigli
⅓ cup basil leaves
Juice and zest of ½ lemon
1. Heat butter and oil in a large frypan over medium heat, cook courgettes for 10 minutes until cooked and jammy. Followed by the shallot and garlic and cook for a further 8 minutes until the shallots have softened.
2. Cook pasta according to packet instructions, reserving 3 tablespoons of pasta water. Drain pasta and mix with the courgettes and basil sauce.
3. Reserve a third of the courgette mixture and place the remaining into a blender along with all the oily juices, pasta water, basil and lemon juice. Process until the mixture is smooth and creamy.
4. To serve, divide pasta amongst serving plates and top with lemon zest.
