Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, courgettes and peas bake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This silky roasted courgette soup is packed with flavour, from slow-cooked courgette blitzed with peas and basil, and finished with ciabatta croutons. But this soup is far better than just using up excess produce. Roasting the courgettes and leeks brings out their sweetness, and the star of the show is. You can substitute the Wensleydale cheese for whatever cheese you have.
Courgettes and peas bake is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Courgettes and peas bake is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have courgettes and peas bake using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Courgettes and peas bake:
- Make ready 4 courgettes
- Get 1 onion
- Prepare 200 g short pasta
- Take 50 g breadcumbs
- Take 8-10 cherry tomatoes
- Get half tsp of nutmeg
- Prepare 2-3 bay leaves
- Take 2-3 tbsp olive oil
- Prepare salt and pepper
Toss the drained pasta and peas into the courgette pan with a good splash of pasta water. Here's the recipe for "Lottes nemme squshtærte" which I got from my lovely friend, Sue! I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips.
Steps to make Courgettes and peas bake:
- Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden.
- In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy - so it depends on your preference. These are 1-2 cm.
- Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes.
- Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates.
- In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven.
- Chop the cherry tomatoes in half.
- Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste.
- Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil.
- Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here).
- Ready!
I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips. Put into a bowl with the peas, artichokes and rocket. Have a glut of courgettes in the garden? Using a peeler, cut long strips from the courgettes and put into a large bowl (you will be left with the middle The fresh flavours of this dish also make it a great match with grilled chicken and simple, baked fish.
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