Thursday, April 16, 2015

Pesto & courgette pasta bake for a courgette-eating husband

Pesto & courgette pasta bake / Rigatoni de forno com pesto e abobrinha

Those of you who cook for picky eaters know the feeling, I’m sure: when the person who always hated something starts eating that very thing it feels like a small victory.

When my husband decided to try mushrooms for the first time in his life and liked them, I started adding mushrooms to our meals and it was such a good thing (the vegetarian Bolognese is, indeed, delicious and I love cooking that recipe). Now that he’s come to the conclusion that he doesn’t really hate courgettes I have been adding them to our meals quite regularly, and this pasta bake was a really tasty way of having the vegetable.

I tweaked the recipe a bit – the original version called for crème fraîche, for instance, which I replaced for homemade ricotta – and got a lighter dish as a reward, not to mention the recipe is easy and tasted great: the crunchy bread and cheese topping makes the pasta extra special.

Pesto & courgette pasta bake
adapted from the always delicious Good Food magazine

150g rigatoni
1/3 cup basil pesto
200g ricotta – I used homemade
200g courgettes, coarsely grated
½ cup finely grated parmesan, divided use
salt and freshly ground black pepper
30g fresh breadcrumbs
extra virgin olive oil, for drizzling

Preheat oven to 180°C/350°F. Cook the pasta for 1-2 minutes less than the pack instructions say, so that it has a little more bite. Reserve 1 cup of cooking water.

Meanwhile, mix the pesto, ricotta, courgettes and half the parmesan together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season with salt and pepper.
Tip the pasta and sauce into a shallow baking dish and scatter over the breadcrumbs, then the remaining parmesan. Drizzle with a little olive oil and bake for about 15 minutes or until the topping is crisp.

Serves 2


Ann said...

I love pasta bakes and bonus that it's meat free. My husband very recently started enjoying coriander (cilantro) at 53 years old. It's never too late, I guess.

Patricia Scarpin said...

Dear Ann, I agree with you, it's never too late! :)

lisa is cooking said...

I'm having an ongoing issue with convincing Kurt to eat kimchi. No luck yet! This pasta looks delicious, and no wonder your husband has come to enjoy courgettes!

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