Slow Cooked Courgette, Wild Garlic and Pheasant Spaghetti
A truly seasonal dish using courgette and fresh wild garlic that feels delightfully naughty but incredibly delicious.
|2 x||Pheasant Breast, cooked, shredded|
|500g x||Courgette, finely sliced|
|1x Bunch||Wild Garlic|
|2 x tblsp||Olive oil|
slice the courgette, ideally with a Magimix or mandolin so it is in very fine slices.
the olive oil in the pan on a low heat, add the courgette, stir, add salt and pepper then cook on the low heat for 20 minutes. Stir occasionally checking they are not catching, if they are then turn down the heat.
the courgette is cooking, finely slice both the wild garlic and the garlic cloves. After 20 minutes add them to the courgette, and stir in. Once the garlic is in the pan then cook for a further 15 minutes.
Cook your spaghetti with the instructions on the packet.
the courgette, if it is catching add a little bit of the spaghetti water.
or cut the cooked pheasant into chunks and then add it to the courgette.
the spaghetti is cooked, drain off most of the water but keep a little back then add the spaghetti to the courgette sauce, squeeze in the lemon juice to taste, and then add the parmesan. If you want it to be even creamier then add either creme fraiche or double cream.
you can add chilli flakes and more salt and pepper to taste. Serve with some wild garlic bread.