Korean visitors see Suma in action
October 22, 2014 – 5:30 pm | No Comment

On Thursday 16th October we were very lucky to host 16 visitors from South Korea, here as part of a trip around Europe to find out how Europeans run social enterprises and worker owned businesses.
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Home » Main Dishes, Recipes

Courgette and Basil Pasta Pesto Crumbs

Submitted by on March 25, 2011 – 12:02 pm2 Comments

This recipe is from the new Suma cook book (BK082) and is free with any order.

Ingredients:

Serves 6
500g (1lb 4oz) Suma White Penne (WT085)
5 courgettes, grated
2 tblsp Suma Olive Oil (GT018)
2 garlic cloves, crushed
1 onion, finely chopped
500g (1lb 4oz) crème fraîche
25g (1oz) grated Vegetarian Parmesan (CV143)
a small bunch of basil, save some for garnish
85g (4oz) ciabatta
A handful of toasted Suma Pine Nuts (NU545)

Method

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
set aside.

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.

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