Name: Courgette & basil pasta with pesto crumbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 500g pack penne; 5 courgettes grated; 2 tbsp olive oil plus a little extra; 2 garlic cloves crushed; 1 onion finely chopped; 500g pot crème fraîche; 25g parmesan (or vegetarian alternative), finely grated; small bunch basil reserve a few leaves for garnishing; 85g chunk ciabatta; handful toasted pine nuts plus a few extra for sprinkling

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Courgette & basil pasta with pesto crumbs

Courgette & basil pasta with pesto crumbs

Jane Hornby

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4 out of 5.15 ratingsRate

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Serve this summery pasta bake with roasted vine tomatoes and a rocket salad

Freezable

Vegetarian

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Easy caponata

A star rating of 5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack penne
5 courgettes

grated
2 tbsp olive oil

plus a little extra
2 garlic cloves

crushed
1 onion

finely chopped
500g pot crème fraîche
25g parmesan

(or vegetarian alternative), finely grated
small bunch basil

reserve a few leaves for garnishing
85g chunk ciabatta
handful toasted pine nuts

plus a few extra for sprinkling

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Nutrition: per serving

kcal760
fat44g
saturates24g
carbs77g
sugars8g
fibre5g
protein18g
salt0.35g

low

Method

step 1

Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
step 2

Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.
step 3

Heat oven to 180C/160C fan/gas 4. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.

RECIPE TIPS

ROASTED VINE TOMATOES

Snip 3 large bunches cherry tomatoes on the vine into smaller bunches. Sit in a shallow roasting tin, drizzle with olive oil, scatter with seasoning and roast at 180C/160C fan/gas 4 for 10 mins while the pasta finishes in the oven.

ROCKET, MINT & BROAD BEAN SALAD

Cook 100g double-podded broad beans in boiling water for 2-3 mins until tender. Drain, cool under running water, then drain again. Tip onto a platter with 2 x 100g bags rocket. Pick leaves from a small bunch mint and add these with a handful Parmesan shavings. Drizzle with a little olive oil, squeeze over some lemon juice and toss to serve.

Recipe from Good Food magazine, September 2010

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A star rating of 4 out of 5.15 ratings

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