Cook the large penne pasta tubes to 'al dente' (aprroximately 8 minutes) in boiling salted water. Drain then immerse in cold water.
Wash the courgettes and cut into very small brunoise cubes. Cut the preserved lemon into quarters and scoop out the middle. Cut the lemon skin into small dice.
Heat a frying pan and add a drizzle of olive oil. Add the courgettes and a pinch of salt and cook for 3 minutes. Place the courgettes in a bowl and add the preserved lemon cubes and the black olive puree.
Fill a piping bag with the courgette mixture and then fill each piece of penne with the stuffing. Serve the pasta on large dinner plates, finishing with a drizzle of olive oil and reduced blasamic vinegar to serve.
«Make sure you have extra large penne when making this dish. Try adding fish or meat and other vegetables to vary the flavours. Sprinkle the dish with parmesan and cook under the grill.»
Extra large penne pasta filled with diced courgette, preserved lemon and black olive puree.