- 500g pack penne
- 5 courgettes, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tbsp olive oil, plus a little extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g pot crème fraîche
- 25g Parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- small bunch basil, reserve a few leaves for garnishing
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 85g chunk ciabatta
- handful toasted pine nuts, plus a few extra for sprinkling
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.
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.
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.
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.