Recipe by Sue Lawrence. This dish is incredibly versatile as it can be decanted into tupperware and taken to a picnic - or jazzed up by strewing it over a bed of exotic salad leaves on a large serving platter and served for a very tasty alfresco supper.
Ingredients
- 300g penne or rigatoni pasta
- 2 tbsp extra-virgin olive oil
- 1 large (or 2 medium) courgette, wiped then diced unpeeled
- 2 heaped tbsp pesto
- 2 smoked Mackerel fillets, skin removed and flaked
- 3 tbsp black olives, halved if large
- basil leaves to garnish
Method
- Cook the pasta until just done then drain.
- Meanwhile, heat the oil in a frying pan to hot then add the courgette and cook over a fairly high heat for 2-3 minutes until nicely charred and golden but still with some bite to them.
- Tip them and the oil from the pan over the drained pasta along with the pesto
- Toss well and season with plenty of milled black pepper.
- Allow to cool then add the mackerel and olives
To Serve
Stir through again and serve at room temperature - never straight from the fridge - garnish with basil.
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