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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Taken from the BBC Good Food Easy Italian booklet July 2008. I used this recipe whilst we were caravaning in the South of France with limited utensils and space and it worked wonderfully. My 3 yr old (who's recently become a fussy eater) loved it and it has quickly become a family favourite. You can alter the amounts for each ingredient to suit as the original recipe doesn't actually specify amounts and this is just how I did it. I also added some grated cheddar to the topping just because we all love cheese. Ingredients:
1 onion, chopped |
8 slices bacon (either smoked, unsmoked or lardons) |
1 large courgette, sliced (or 2 small) |
3 tablespoons green pesto sauce (heaped) |
400 g chopped tomatoes |
400 g pasta (whichever type you prefer, i used spirals) |
1 cup breadcrumbs (fresh) |
1/2 cup parmesan cheese, freshly grated |
Directions:
1. Heat the oven to 180C/gas 4.
2. Put the pasta on to boil.
3. Chop the bacon into pieces.
4. Fry the onion and bacon in a pan for a minute or two.
5. Add the courgette to the onion and bacon, fry for another couple of minutes until onion is soft.
6. Add the pesto and tin of tomatoes then season.
7. Mix together.
8. Add to the drained pasta, combine thoroughly then pour into an ovenproof dish.
9. Mix breadcrumbs and parmesan together and top the pasta with the mixture.
10. Bake for 15 minutes until topping is golden.
11. Serve.
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