Green salad with olive dressing
A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish
Pesto & courgette pasta bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
- 400g pastashapes, try rigatoni, bows or macaroni
- 190g jar or fresh tub of basil pesto
- 500g tub half-fat crème fraîche
- 550g courgettegrated
- 85g fresh breadcrumb
- olive oilfor drizzling
Nutrition: per serving (4)
- kcal639
- fat36g
- saturates13g
- carbs62g
- sugars8g
- fibre3g
- protein18g
- salt1.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
step 2
Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
step 3
Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.
