Pasta with courgette (and some mint)

I know I know that this recipe hasn't got mint as a main ingredient, but it would not be the same without!!! So, I post it .... I also know it is maybe too simple for everybody here, I still post it. Why? I have always loved it since my mum first made it for me years ago!!!

Francesco



Ingredients (for 2):
200g pasta (radiatore shape)
2 courgettes
6 leaves of basil
6 leaves of mint
2 small shallots
3 tbsp olive oil
100ml water
salt to taste

How-to:
1. Chop the shallots finely and cube the courgettes.
2. Sauté the shallot in the oil until soft (2’). Add the courgette and cook for 4’ on high heat stirring frequently. Add the water, salt to taste, the basil ad mint, and let simmer until the the courgette is fully cooked (about 10’).
3. Put everything in a mixer and make a smooth cream out of it.
4. Boil the pasta in abundant salted water for 1’ less than indicated on the package. Warm up the courgette pesto in the meantime and finish the pasta with the pesto on high heat for 1’ more. Serve immediately.

Sounds fantastic Francesco! Reminds me of a type of pesto.

Now, I will have to ask my British Hubby when he gets home...but if I am not mistaken, courgettes are zucchini here in the US?

courgettes = zucchini, absolutely!

Thanks. Yes, courgette is zucchini.
My fault, I spend too much time with my british friends

Francesco,
Made this recipe tonight and very nice, but when I make it again (and I will) I will be a bit more heavy handed on the herbs - I love my herbs. Matched it to a fairly dry pinot gris and that worked well.
Cheers,
Sue

I really like to hear when people try and change a recipe I post!! It means the idea works. I like recipes for the idea, but rarely keep the original. See, my mum uses Parmesan ... I don't. I use basil!!

In general, I like the herbs very much in the background with respect to the courgette or it could be also the size and flavor of the herbs. Here the basil leaves where large and the mint very strong.

I agree with the wine ... we had red wine, an old Redoma. It also went quite well.

Curious to see your proportions form next time!

Ciao

Francesco

[Jenise]

Oh does that look good. What a beautiful shade of green. I'm doing a dinner party on Saturday night, and I was wanting something different to pair with grilled steak and a garlic sauce, and I was trying to put mint in there somewhere. I realize it's combining the secundi and the primi in a way you wouldn't do, but the rest of the menu is Mediterranean and this would be a great fit.

(Rest of menu: a standup appetizer of seared Alaskan scallops with warm cucumber sauce served on the half shell, an antipasto of purple artichoke halves stuffed with a shrimp panzanella, a secundi of hot taleggio and raddichio tart, the primi, then fresh strawberries with either a lemon-rosemary polenta cake or maccaroons.)

I would love to have a piece of the taleggio and radicchio tart !!!
Anyway, it is long since I am fuss about usage of paste or primo and secondo. So many time I got served pasta or risotto as the part of a dish (or better side dish) that I am used to it.

Francesco

PS: Sorry if I happen to use two account ... it depends on which browser I use

[Jenise]

Glad to hear you're flexible. I personally love the combination, because if it were up to me the pasta would be the primi! It is my favorite part of the meal. And in the case of this particular dinner, it will give me the opportunity to get that radicchio tart in.

[Jenise]

Recipe report: Made this using paparadelle (too smooth for the sauce, by Italian tradition, but I needed a more elegant shape to mound in the center of the plate and support slices of boneless leg of lamb) on Saturday night. It was as delicious as it was beautiful, a great contrast with the rosy rare meat that had marinated overnight in a blender puree of mint, green onions, garlic, olive oil and chestnut honey.[/img]