Description
Indulge in the rich flavors of a Creamy Courgette, Chard & Leek Paccheri Rigati dish that’s guaranteed to delight the senses with every bite.
Ingredients
Scale
- 40g pine nuts
- 2 leeks, sliced into rounds
- 3 baby courgettes (or 1 large), sliced
- 1 small bunch rainbow chard, stalks chopped, leaves finely shredded
- 2 garlic cloves, minced or grated
- 50ml double cream
- 100ml pasta water
- ½ stock melt (chicken or vegetable)
- 1-inch chunk Parmigiano-Reggiano, finely grated
- ½ bag (approx. 150g) paccheri rigati or other pasta
- Olive oil, for cooking and finishing
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Begin by placing the pine nuts in a small, dry skillet over low heat. Stir frequently to prevent burning, allowing the nuts to toast to a light golden brown. Once toasted, set them aside to cool slightly.
- In a large pot of salted boiling water, cook the paccheri rigati until al dente, about 10-12 minutes. Reserve 100ml of the pasta water then set the cooked pasta aside.
- Heat olive oil in a pan over medium heat. Add the sliced leeks and chopped chard stalks, sautéing for about two minutes. Add the courgettes, cooking for another two minutes.
- Stir the minced garlic into the vegetables and cook for a minute until fragrant. Pour in the reserved pasta water and add the stock melt, stirring until dissolved.
- Lower the heat, pour in the double cream, and add grated Parmigiano-Reggiano. Stir until smooth, then season with salt and pepper.
- Add the shredded chard leaves into the sauce and cover the pan for about two minutes. Toss the cooked pasta into the sauce and mix well to coat evenly.
Notes
Garnish with extra grated Parmigiano-Reggiano for added richness. Pair with a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 450 mg
- Protein: 15 g