Penne rigatta with crispy courgettes, cherry tomatoes & fresh pesto
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Penne rigatta with crispy courgettes, cherry tomatoes & fresh pesto
Main course recipes


6

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INGREDIENTS
0.5 bunch Basil
50 g Pine kernel(s)
150 ml olive oil
1 bulb Garlic clove(s)
30 g Grated parmesan
50 g Capers
4 whole Spring onion(s)
4 whole Courgette(s)
25 whole Cherry tomato(es)
250 ml Double cream
6 pinch(es) Fine salt
600 g Penne
30 g coarse salt
100 g Parmesan shavings
 

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DIRECTIONS
01
Bring a pan of salted water to the boil (10g salt per 1l of water) and cook the penne according to packet instructions

02
Put the basil leaves, pine kernels, parmesan and garlic into a mortar and grind them together with a pestle until they are well blended

03
Add a splash of olive oil

04
Cut the courgettes into small cubes

05
Cut the capers in half and quarter the cherry tomatoes

06
Thinly slice the spring onion bulbs

07
Pour a splash of olive oil into a hot wok and sweat the spring onions and courgettes, adding a pinch of fine salt

08
After 2 minutes add the penne and finish cooking

09
Add the capers and the pesto

10
Lower the heat and add the cream

11
Bring to the boil, check the seasoning

12
Remove from the heat and mix in the tomatoes

13
Serve in soup plates topped with the parmesan shavings.

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