Cooking instructions

Courgette Puree

1. Grate the courgettes and place into a saucepan with the olive oil. Sweat down gently until cooked and soft with no browning.  
2. Add the vegetable stock and bring to the boil.
3. Place into a food processor with the watercress and blend until smooth.
4. Season with salt and pepper. 

Dish Assembly

1. Slice the green courgettes into half-moon shapes and the baby courgettes into disks.
2. Put half the oil into a pan and then add the green courgettes and the chilli flakes to cook gently. Do not let them colour. Once soft, add the courgette puree you made earlier. 
3. Cook the pasta in boiling water until al dente. Once cooked toss the pasta in the courgette mix.
4. Season and place into the centre of the bowl, then add lemon zest. 
5. Dress the courgette disks in vinaigrette and garnish the pasta.
6. Finish with the red amaranth cress.