Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Courgette, Rosemary and Crème Fraiche Rigatoni
This creamy courgette and rigatoni dish is a delightful blend of flavors, featuring caramelized courgettes, fragrant garlic, and a touch of lemon. Topped with Parmesan, it's a comforting meal perfect for any occasion.
Caitlin Fitzpatrick
Feeds: 4
Ingredients
-
2 courgettes, cubed into 1cm cubes
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25g salted butter
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2 cloves of garlic, finely sliced
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Lemon, zest and juice
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1 Large sprig of rosemary, finely chopped
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Large glug of dry white wine
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150g Northern Pasta Co Rigatoni
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3 large tbsp Crème Fraiche
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40g Parmesan, finely grated
Method
1
Start by placing a large pan of well salted water on to boil for the pasta.
2
Add the courgettes to a large sauté or frying pan and add a small drizzle of oil. Fry for 4-5 minutes on a medium high heat until the courgettes start to caramelise and turn a light golden colour. Stir occasionally to ensure all sides brown.
3
After 5 minutes add the butter and turn the heat down to low. Once the butter has melted add the garlic, lemon zest and rosemary. Stir together and fry for 2 minutes until fragrant.
4
Add the white wine and let this simmer away for a few minutes.
5
Add the rigatoni to the boiling water and cook for 9 minutes until al-dente.
6
Meanwhile, add the crème fraiche to the courgette mixture then season generously with salt and pepper. Stir together and then sprinkle over the Parmesan and let it melt into the sauce.
7
Drain the rigatoni once cooked, saving back some pasta water. Add the drained rigatoni to the sauce along with a splash of pasta water and a little squeeze of lemon juice. Toss together until the sauce coats the pasta and everything is combined.
8
Divide between 2 bowls and finish with some extra Parmesan.
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