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Conchiglie with courgettes and cream

Serves 2

15g/ ½ oz butter
1 onion, peeled and chopped
1 garlic clove, crushed
150ml/ 5 fl oz double or single cream
salt and freshly ground black pepper
175g/ 6oz conchiglie
225g/8oz courgettes
small bunch of chervil or parsley
lemon juice

First fill a saucepan with 2 litres/ 3 ½ pints of water and bring to the boil for the pasta.

Meanwhile, melt the butter in a pan then put in the onion, cover and cook gently for 10 minutes until tender but not brown. Add the garlic and cook for 1-2 minutes longer, then stir in the cream and simmer gently for about 10 minutes, until it has reduced a bit and thickened. Season to taste. When the water boils, add the pasta to the pan and cook, uncovered, for 8 minutes, until al dente. Slice the courgettes, then cook them in a little boiling water for about 2 minutes, until just tender but still slightly crisp. Drain and add to the sauce. Wash and chop the chervil or parsley - you need about 2 tablespoons.

Just before the pasta is ready, gently reheat the sauce. Drain the pasta, return it to the pan and add some salt; then stir in the sauce and the herbs. Add a little lemon juice to sharpen the sauce and then serve out on to warmed plates.

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