- 400g pasta shapes, try rigatoni, bows or macaroni
- 190g jar or fresh tub of basil pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 500g tub half-fat crème fraîche
- 550g courgette, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 85g fresh breadcrumb
- olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.