Courgette and Basil Pasta with Pesto Crumbs

Wow, so it's been over a week since I wrote anything here, this last week has been totally hectic. I went to Paris for 3 days on a gastronomic tour with my Mum and had a fantastic time, I will blog more about that later this week. Then I went to Hen party on Saturday for my friend whose getting married in a month and had a lovely time dancing and chatting with friends and in between all that I've been to work and had fireworks in the back garden for Bonfire Night! Fantastic way to spend the week, but very little cooking at home was done.

This dish used up the last of my courgettes, and it was one I saw in Good Food and knew I had to try. It was delicious, I was lazy and used a jar of pesto which I combined with the breadcrumbs, but it worked just as well. I had it with a pork chop seasoned with Old Bay and then sugar snap peas.

Courgette and Basil Pasta with Pesto Crumbs (from Good Food Magazine September 2010)

(Serves 6)

500g pack penne
5 courgettes, grated
2 tbsp olive oil, plus a little extra
2 garlic cloves, crushed
1 onion, finely chopped
500g pot crème fraîche
25g Parmesan (or vegetarian alternative), finely grated
small bunch basil, reserve a few leaves for garnishing
85g chunk ciabatta
handful toasted pine nuts , plus a few extra for sprinkling

Slightly under cook 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 courgettes 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 180C. 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.