Rigatoni with Speedy Courgette & Basil Pesto Sauce
A simple yet sumptuous dish with a touch of chilli for a mouth-tingling kick. Grating the courgette makes it super quick to cook. Simply add it to pasta, stir through Sacla' Classic Basil Pesto and finish with a generous scattering of Parmesan.
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Cook Time
20 mins
Serves
4
Ingredients
- 400g Rigatoni
- 4 tbsp. olive oil
- 4 courgettes, coarsely grated
- 3 garlic cloves, finely chopped
- 1/2 tbsp. dried chilli flakes
- 190g jar Sacla’ Classic Basil Pesto
- Salt & black pepper to taste
- Parmesan to taste
How to make the recipe
- In a large pan of boiling, salted water, cook the pasta to your liking
- While the pasta is cooking, heat the oil in a large frying pan and fry the courgettes for 10 minutes
- Throw in the garlic and chilli
- Toss everything together for 2 minutes
- Turn the heat down low and stir in the Sacla’ Pesto
- When the pasta is ready, drain it, reserving a little of the cooking water
- Toss the hot pasta into the courgette mixture along with a couple of spoonfuls of the pasta cooking water
- Season with salt and pepper, serve with plenty of grated Parmesan
