About this project
Not only are courgettes prolific fruiters but the
plant itself is a sprawling mass of stalks and
leaves, and this dish is designed to use up all
of those stalks – inspired by Dan Barber, an
American chef whose passion for not wasting
anything is very admirable. I saw that he was
using the courgette stems and why not? There
is such a mass of long, juicy, hollow stalks that,
trimmed up correctly, resemble penne pasta.
Roots by Tommy Banks
Published by Orion Books
Special copy. Signed by the author, Tommy Banks© 2018 Tommy Banks / Orion Books · Reproduced with permission. · ROOTS by Tommy Banks, 5th April 2018, hardback, £25, Seven Dials. Photography by Andrew Hayes-Watkins
Toast the cobnuts in a pan over a low heat in half of the
butter until they are nutty and golden. Drain off the fat
through a sieve and keep warm for later.
Use a paring knife to remove the stringy fibres from the
courgette stalks. Nip the fibres between the knife and
your thumb and peel down the stalks lengthways. The
whole string should come away neatly. Slice the stalks
into 5cm long batons to resemble pasta.
Warm the chicken stock and remaining butter in a
saucepan, add the stalk ‘pasta’ and simmer for a couple
of minutes. Allow the stock and butter to glaze over the
now tender stalks so they are soft and sticky.
Divide the courgette stalks between two serving bowls
and spoon over the pesto and toasted cobnuts.