I’ve actually made this one before and only recently but it’s that good we wanted it again.
We were going to have salmon today but with mackerel yesterday and fish finger sarnies for lunch we decided this would be perfect. We just made a couple of additions to the Hugh Fearnley-Whittingstall recipe.
Preheat the oven to 180ºc (fan).
I fried some shallots as in the taco recipe last night but not as crispy. Spread them around the bottom of a baking dish.
Slice some courgettes and cook gently in oil, just before they start to brown add a little salt. Add some finely chopped garlic. They will start to break down.
Cook some pasta until almost done.
Add the courgettes to the drained pasta and tear up a ball of mozzarella and add that too. Put some cream in, give it a season and a good stir then transfer to the baking dish.
Mix together some fresh breadcrumbs with parmesan and sprinkle over the pasta, add a little extra parmesan.
Bake for about 20 minutes.
Probably up there as one of my favourite pasta dishes.
Using COURGETTES, BUTTER, SHALLOTS, GARLIC, PASTA, BUFFALO MOZZARELLA, DOUBLE CREAM, PARMESAN and BREADCRUMBS…
This was dinner…5th July 2014.