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Courgette & basil pasta with pesto crumbs

Courgette & basil pasta with pesto crumbs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal760
fat44g
saturates24g
carbs77g
sugars8g
fibre5g
protein18g
low insalt0.35g
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Ingredients

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.

Goes well with

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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