The recipe could be more specific, because small/medium courgettes and almonds in tablespoons are a bit so-so. This is a no-sauce pasta and it still tastes wonderful, I especially like the added lemon. I think 175g of pasta in the original can never serve 2 people, unless they meant kids. Or maybe as a small starter? I strongly recommend not to “cook pasta in plenty of boiling water”, but just so it’s well covered.
My adaptations below will feed 2 as a primo.
As you can see I had no orecchiette and just went with good ol’ penne. Other pasta on lindy here.
Notes to the recipe - 230g pasta - 350g courgettes, cut into cubes - 50g almonds, blanch for 40 sec in boiling water - handful of basil, shredded - 3 tsp lemon juice - fine amount of parmesan - reserved pasta water, maybe 1-2dcl - drizzle with olive oil after serving
BBC Good Food, Mary Cadogan