Pasta shells with a charred courgette sauce

I made too much of the dip (I actually used 3 courgettes rather than 2 as specified in the recipe above) so I repurposed it to make a pasta sauce. It was refreshing and tasty.

Course: Pasta dish, Vegetarian mains,

Cuisine: Italian

Keyword: Courgette recipes, Pasta recipes, Vegetarian dishes

Servings: 2

Ingredients

2 courgettes
1 clove garlic
1 lemon, juice and zest
scoop yoghurt, optional
olive oil
salt and pepper
200 g pasta shells
100 g freshly grated parmesan or pecorino

Instructions

Scorch the courgettes by blackening them under a grill, on the stovetop or on the bbq until soft inside. If your heat is too high, you might end up with no flesh inside. If this is the case, finish the cooking of the interior of the courgettes by putting them in the oven for 15 or 20 minutes.
Once cooked, blend the courgettes with the garlic, olive and lemon juice, salt and pepper, adding the yoghurt if using.
Cook the pasta until al dente, making sure the water is adequately salted and drain.
Mix the pasta and the courgette sauce together adding the parmesan. Serve hot.