Courgette and Basil Pasta Pesto Crumbs
This recipe is from the new Suma cook book (BK082) and is free with any order.
1 Heat the oven to 180°C (gas mk 4)
2 Undercook the pasta slightly, reserving a ladleful of cooking water. Drain, toss with a little oil and
3 Fry the courgettes in oil for about 10 mins, add garlic and onion and cook for further 2 mins. Season well and add to pasta. Stir in most of the crème fraîche and half of the parmesan, then tip into an oven proof dish. Spoon the rest of the crème fraîche on top.
4 In a food processor, whizz up nearly all the basil, remaining cheese, bread & pine nuts to make pesto crumbs, and scatter over pasta. Finish with a few more pine nuts and bake for 20 mins until the top is crisp & golden. Garnish with remaining basil leaves.