01
Cook the large penne pasta tubes to 'al dente' (aprroximately 8 minutes) in boiling salted water
02
Drain then immerse in cold water
03
Wash the courgettes and cut into very small brunoise cubes
04
Cut the preserved lemon into quarters and scoop out the middle
05
Cut the lemon skin into small dice
06
Heat a frying pan and add a drizzle of olive oil
07
Add the courgettes and a pinch of salt and cook for 3 minutes
08
Place the courgettes in a bowl and add the preserved lemon cubes and the black olive puree
09
Fill a piping bag with the courgette mixture and then fill each piece of penne with the stuffing
10
Serve the pasta on large dinner plates, finishing with a drizzle of olive oil and reduced blasamic vinegar to serve.