I’ve become weirdly obsessed with parsley recently and have eaten an entire bunch by myself over three days.
I had a lunchbox tabbouleh inspired salad with wild rocket, quinoa, cucumber, tomato, red onion, olive oil, lemon and loads of parsley. Then I had a potato salad that was mainly parsley. I started to question myself with the amount of parsley that I topped this pasta dish with. Whoops.
It also doesn’t go down so well when I serve others what I think are normal amounts of parsley on top of a meal. Not everyone seems to love it this much?
- A handful of linguini (I didn’t use that much, it was a relatively small portion of pasta, but adjust according to your hunger levels). Spaghetti would also be fine, or any favourite pasta shape, but the symmetry of cutting the courgette into strips is lost if you go for penne or something like that. Although, if you look at the photo you will see that my courgette lengths are kind of a mess. Finesse isn’t my best skill.
- One courgette, cut into long thin strips.
- A handful of leftover button mushrooms, cut into thin slices (if you have them and want to get them involved, you could leave out).
- Two cloves of garlic, finely chopped.
- One egg, blended and mixed with salt and black pepper.
- Olive oil.
- A load of parsley. Obviously. I’m pretty into flat leaf parsley but curly works too.