Recipe and photography by Ed Burrows.
Serves 4
Ingredients
- 2 courgettes, cubed into 1cm cubes
- 25g salted butter
- 2 cloves of garlic, finely sliced
- Lemon, zest and juice
- Large sprig of rosemary, finely chopped
- Large glug of dry white wine
- 150g of Northern Pasta Co Rigatoni
- 3 large tbsp of Crème Fraiche
- 40g of Parmesan, finely grated
Method
Start by placing a large pan of well salted water on to boil for the pasta.
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. 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 minuets until fragrant. Add the white wine and let this simmer away for a few minutes.
Add the rigatoni to the boiling water and cook for 9 minutes until al-dente.
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.
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. Divide between 2 bowls and finish with some extra Parmesan.
