Rigatoni with Speedy Courgette & Basil Pesto Sauce

On the table in 20 mins

Serves 4


  • 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


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. While the pasta is cooking, heat the oil in a large frying pan and fry the courgettes for 10 minutes
  3. Throw in the garlic and chilli
  4. Toss everything together for 2 minutes
  5. Turn the heat down low and stir in the Sacla’ Pesto
  6. When the pasta is ready, drain it, reserving a little of the cooking water
  7. Toss the hot pasta into the courgette mixture along with a couple of spoonfuls of the pasta cooking water
  8. Season with salt and pepper, serve with plenty of grated Parmesan

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