COURGETTE & BASIL PASTA WITH PESTO CRUMBS
Serve this summery pasta bake with roasted vine tomatoes and a rocket salad
Provided by Jane Hornby
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 0.35 milligram of sodium
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