Cheat’s courgette, broad bean and pancetta pasta
- Published: 31 Aug 09
- Updated: 18 Mar 24
This indulgent, creamy pasta bake recipe is a real treat that can be thrown together quickly and easily by using a ready-made cheese sauce.
-
Serves 2
-
Takes 10 minutes to make, 30 minutes to cook
Advertisement
Ingredients
- 120g large pasta shells
- 200g frozen broad beans
- 2 large courgettes
- 2 tbsp olive oil
- 70g pack cubetti di pancetta
- Grated zest of 1 lemon
- 300g pot of cheese sauce
- 100ml crème fraîche
- 50g grated Parmesan
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Cook the pasta shells in a pan of boiling salted water for 12 minutes until almost cooked, then drain and refresh in cold water.
- Meanwhile, cook the frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.
- Coarsely grate courgettes, sprinkle with salt and leave for 10 minutes, then squeeze out as much liquid as possible. Heat 2 tbsp olive oil in a frying pan and fry the pancetta for 2-3 minutes, then add the courgette with the lemon zest and fry for 5 minutes. Add the broad beans and cook for another minute. Stuff the courgette and pancetta mixture into the shells and put in an ovenproof dish.
- Mix the cheese sauce with crème fraîche and a splash of water, pour over the pasta and sprinkle with Parmesan. Bake for 10 minutes until piping hot.
Recipe continues after advertising
Advertisement
More recipe ideas
- Recipe from September 2009 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter