What to do with all that summer squash? I will be posting many recipes over the summer using summer squash.
This is #1 from the wonderful BBC Good Food website.
Simple, tasty and a little different. All you need is a green salad with some avocado in it to serve as a side.
Serves 6
1 lb pack penne pasta
5 zucchini, grated
2 tbsp olive oil, plus a little extra
2 garlic cloves, crushed
1 onion, finely chopped
16 oz pot crème fraîche
2 oz Parmigano Reggiano cheese, finely grated
A medium bunch basil, reserve a few leaves for garnishing
4 oz chunk ciabatta
A handful toasted pine nuts, plus a few extra for sprinkling
Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
Fry the zucchini in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.
Heat oven to 350 F.
Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top.
Finish with a few more pine nuts.
Bake for 20 mins until the topping is crisp and bubbling at the edges.
Serve with a few more basil leaves scattered over.