Pasta Rustica with a courgette ‘pesto’ sauce, cherry tomatoes and pumpkin flowers
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| Preparation Time | 1 hour |
| Cooking Time | 20-25 minutes |
| Servings |
persons
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Ingredients
- 90 g De Tacchi Pasta Rustica
- 100 g Pachino tomatoes (a variety of the cherry type)
- 3-4 fresh Pumpkin flowers
- Extra virgin olive oil
- Salt and pepper
The courgette pesto sauce
- 2 Medium-size courgettes
- 1 Fresh basil plant
- 200 g Parmesan cheese
- 50 g Walnuts
- 50 g Pine nuts
Ingredients
The courgette pesto sauce
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Instructions
- Wash the courgettes and cut into medium-size pieces. Heat a large skillet with a little oil and begin to cook the courgettes over a medium-low heat, taking care to move them often so they do not burn.
- While the courgettes are cooking, wash and clean the pumpkin flowers (pressing out the pistils from the inside). Wash and cut the tomatoes into halves or produce various slices as preferred. Heat up a large saucepan of water to cook the pasta.
- When the courgettes begin to dry and start assuming a golden colour (normally after about ten minutes), turn off the heat, remove them from the pan and place them in a container that can be used for mixing with a hand blender. If preferred, some pieces of courgette can be saved and added when serving the dish. When the water boils, add some salt and then the pasta.
- Cut off a few stems from the basil plant, wash them and place them in the container with the courgette along with the Parmesan cheese cut into fairly small pieces, the walnuts and the pine nuts. Add a generous amount of olive oil and then mix with the hand blender. Ideally, the pesto should have a creamy consistency. Depending on personal preference, the intensity of the creaminess can be adjusted with the addition of some more oil or blending more intensely.
- Check the consistency of the pasta and drain off when ready. In the pan where the courgettes were cooked sear for a few seconds the courgette/pumpkin flowers.
- Serve with the pesto at the centre (if preferred, with the addition of a few pieces of courgette left aside), adding the tomatoes and the courgette/pumpkin flowers. If you prefer, garnish with some fresh basil leaves and add a little pepper.
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