Penne rigatta with crispy courgettes, cherry tomatoes & fresh pesto Recipe

Penne rigatta with crispy courgettes, cherry tomatoes & fresh pesto Recipe

Penne pasta accompanied by crispy courgettes, fresh cherry tomatoes and a home made pesto.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5

Ingredients

Pour people
  • For the sauce
  • Basil : 0.5 bunch
  • Pine kernel(s) : 50 g
  • Olive oil : 50 ml
  • Garlic clove(s) : 1 bulb
  • Grated parmesan : 30 g
  • For the rest of the recipe
  • Capers : 50 g
  • Spring onion(s) : 4 whole
  • Courgette(s) : 4 whole
  • Cherry tomato(es) : 25 whole
  • Double cream : 250 ml
  • Fine salt : 6 pinch(es)
  • Penne : 600 g
  • Coarse salt : 30 g
  • Olive oil : 100 ml
  • Parmesan shavings : 100 g

Method

  • ETAPE 1

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

  • ETAPE 2

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

  • ETAPE 3

    Add a splash of olive oil.

  • ETAPE 4

    Cut the courgettes into small cubes.

  • ETAPE 5

    Cut the capers in half and quarter the cherry tomatoes.

  • ETAPE 6

    Thinly slice the spring onion bulbs.

  • ETAPE 7

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

  • ETAPE 8

    After 2 minutes add the penne and finish cooking.

  • ETAPE 9

    Add the capers and the pesto.

  • ETAPE 10

    Lower the heat and add the cream.

  • ETAPE 11

    Bring to the boil, check the seasoning.

  • ETAPE 12

    Remove from the heat and mix in the tomatoes.

  • ETAPE 13

    Serve in soup plates topped with the parmesan shavings.

Chef's tip

«If you don't have any capers, small cornichons work just as well.»

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