Radiatori with courgette pesto
(Photo@TheFoodTraveller.com - Nikon D200)
This is something that is so simple it took me few years to make! It is something my mum has made for me many times, since it has a fantastic courgette flavor and it is very very light! I propose here her recipe but (yes a but) without Parmesan and with some basil added. I have also opted an unusual pasta shape which I find perfect for sauces which are a bit too liquid.
Serves: 2 as main course
FlexiPoints: 5.5
Suggested wine: despite being a delicate dish a nicely aged wine would go. We opted for an aged Niepoort Redoma and it was a great choice!
Special equipment: none.
Ingredients:
200g pasta (radiatore shape)
2 courgettes
6 leaves of basil
6 leaves of mint
2 small shallots
3 tbsp olive oil
100ml water
salt to taste
Ingredient note: the "radiatore" pasta shape is something in between gnocchi and fusilli. It has the property of absorbing quite some sauce but still keeping a hard bite. Use fusilli corti, eliche or farfalle as alternatives.
How-to:
1. Chop the shallots finely and cube the courgettes.
2. Sauté the shallot in the oil until soft (2’). Add the courgette and cook for 4’ on high heat stirring frequently. Add the water, salt to taste, the basil ad mint, and let simmer until the the courgette is fully cooked (about 10’).
3. Put everything in a mixer and make a smooth cream out of it.
4. Boil the pasta in abundant salted water for 1’ less than indicated on the package. Warm up the courgette pesto in the meantime and finish the pasta with the pesto on high heat for 1’ more. Serve immediately.
Serves: 2 as main course
FlexiPoints: 5.5
Suggested wine: despite being a delicate dish a nicely aged wine would go. We opted for an aged Niepoort Redoma and it was a great choice!
Special equipment: none.
Ingredients:
200g pasta (radiatore shape)
2 courgettes
6 leaves of basil
6 leaves of mint
2 small shallots
3 tbsp olive oil
100ml water
salt to taste
Ingredient note: the "radiatore" pasta shape is something in between gnocchi and fusilli. It has the property of absorbing quite some sauce but still keeping a hard bite. Use fusilli corti, eliche or farfalle as alternatives.
How-to:
1. Chop the shallots finely and cube the courgettes.
2. Sauté the shallot in the oil until soft (2’). Add the courgette and cook for 4’ on high heat stirring frequently. Add the water, salt to taste, the basil ad mint, and let simmer until the the courgette is fully cooked (about 10’).
3. Put everything in a mixer and make a smooth cream out of it.
4. Boil the pasta in abundant salted water for 1’ less than indicated on the package. Warm up the courgette pesto in the meantime and finish the pasta with the pesto on high heat for 1’ more. Serve immediately.
Labels: main course, pasta, vegetarian
posted by The Food Traveller at 10:16 PM
6 Comments:
carini i radiatori verdi :-)
non li avevo mai usati prima!
sorrido.. i radiatori mi fanno ridere! sono bellissimi sai?
this lovely green colour is so refreshing to the eye.And i'm sure the courgettes make a lovely light pesto.Nice recipe .have to try it out.
Hi, Francesco, I just popped on in from WineLoversPage.com and was scanning your recipes. In this particular one I see you suggest "fusilli corti." That helps resolve an issue for me. Growing up in New Jersey, there was only one "fusilli" and it was long goods. I moved to California and see these little pig tails which are being called "fusilli." I was and remain horrified. But seeing your reference to "fusilli" as cut goods, well, maybe I need to restrain my horror since there indeed seems to be a precedent for them.
molto carino il tuo blog complimenti davvero!
ciao Pippi
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