Courgette & basil pasta with pesto crumbs

Courgette & basil pasta with pesto crumbs

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Vegetarian Freezable

Vegetarian

Method

  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.
  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.
  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.
Try

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.

Per serving

760 kcalories, protein 18g, carbohydrate 77g, fat 44 g, saturated fat 24g, fibre 5g, sugar 8g, salt 0.35 g

Recipe from Good Food magazine, September 2010.

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Latest comments and suggestions

  • Binder photo Sahara

    26 August 2010

    Sahara rated and commented on this recipe

    5 stars

    This was very tasty: a great way to use up courgettes but not sure what I was supposed to do with the ladleful of cooking water I carefully reserved.

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  • Binder photo clarel

    01 September 2010

    clarel rated and commented on this recipe

    5 stars

    This was really tasty and simple to make and was a great accompaniment to the herb and lemon pork chops alongside it in the magazine. Yes the ladleful of cooking water is a complete mystery!!

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  • Binder photo Lynsey

    02 September 2010

    Lynsey rated and commented on this recipe

    3 stars

    A good way to use up a glut of courgettes from the garden. Tasty.

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  • Binder photo Zoglet1

    19 December 2010

    Zoglet1 rated and commented on this recipe

    5 stars

    this was absolutely lovely despite looking a bit simple to me. I think the ladle of reserved water is supposed to be used with the creme fraiche to moisten the pasta mix a bit before you add the topping which dries things out somewhat. Im not sure why this is just not achieved by cooking the courgettes less as they carry a lot of water. Once you have the pasta creme fraiche etc in the bowl together just see if you think it looks a bit too gloopy....and add some extra moisture if required. Remember the slightly under done pasta will soak up water too but its a fine balance. I added spinach into this pasta mix while it was still warm (it wilted while stirred in) and used shop bought breadcrumbs which worked really well.

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  • Binder photo hanwyn

    08 July 2011

    hanwyn rated this recipe

    5 stars

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  • Binder photo Joan Killeen

    22 July 2011

    Joan Killeen rated and commented on this recipe

    3 stars

    This was quite nice especially the crumb topping. But we had it as a main and I felt it still needs a little something. Next time I might add some bacon or another vegetable. But a nice way to use courgettes when they are plentiful.

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  • Binder photo Mimi

    16 August 2011

    Mimi rated and commented on this recipe

    3 stars

    I made this recipe to use up some homemade pesto and added lemon zest and juice, chilli and basil to the mixture. I also used fromage frais instead of the creme friache to keep the fat content down. My OH enjoyed this more than I did. I'm glad i added the extra flavours as I think it would have been too bland otherwise. I think it's missing a salty and/or sweet contrast.

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  • Binder photo destinystar123

    05 January 2012

    destinystar123 rated and commented on this recipe

    4 stars

    Quite enjoyed this, nice flavours, easy to make

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  • Binder photo piccililly

    29 February 2012

    piccililly rated and commented on this recipe

    2 stars

    Wasn't particularly wowed by this recipe. Had this as a main for a vegetarian and sides for the meat eaters, but it just lacked flavour. I also reserved the ladle of water and wasn't too sure what to do with it, but I got the recipe from a copy of an old magazine I had so hadn't seen the reviews. So if I were to cook it again then I would want to make some additions to it like a previous reviewer had commented.

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  • Binder photo Frances46

    13 March 2012

    Frances46 rated and commented on this recipe

    3 stars

    Pretty good but I agree with it maybe being a bit bland, so i added some pesto in with the pasta. The crumble bit had the most flavour so i'd put some more of it on next time. I would make this again though.

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  • Binder photo Nikki in NZ

    26 May 2012

    Nikki in NZ rated and commented on this recipe

    4 stars

    Good way of using up courgettes, loved the crumb topping, i halved the amount of creme fraiche which worked really well for us.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Vegetarian Freezable

Vegetarian

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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Per serving

760 kcalories, protein 18g, carbohydrate 77g, fat 44 g, saturated fat 24g, fibre 5g, sugar 8g, salt 0.35 g

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