Creamy Courgette Rigati with Garlic & Parmesan

A delicious seasonal recipe by the @real.foodie - using fresh courgettes and rainbow chard from our fields!

Difficulty:

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

Creamy Courgette Rigati with Garlic & Parmesan Image 1

Creamy Courgette Rigati with Garlic & Parmesan Image 2

Related Tags

Ingredients

Pine nuts - small handful (roughly 40g)
2 leeks - washed & cut into rounds
1 small bunch of Darts Own rainbow chard (cut the stalks off & chop to use first)
3-4 Darts Own baby courgettes
2 garlic cloves – grated/minced
1/2 stock melt (Emy uses chicken, but veggie is fine)
100ml pasta water (approx.)
50ml double cream (approx.)
Parmigiano-Reggiano (I used about an inch piece from the thick end, gated)
Pinch of sea salt
Big pinch freshly cracked black pepper
1/2 bag pasta of choice (Emy likes the big Paccheri rigati pasta in this)
Olive oil to cook/serve

Method

1. Toast the pine nuts on a low heat for a few mins until golden. Set aside to top.
2. Get your pasta on to cook (the sauce should be cooked at the same time)
3. Pop the leeks & chard stalks in a pan with a little olive oil – soften for 1-2 mins. Then add the courgettes. Cook for another 1-2mins (I don't like super soft veg). Grate in the garlic. Cook out for 1 min.
4. Add the 1/2 a stock melt + pasta water. Let that dissolve. Then add the cream. Then the parmesan. Mix, taste, adjust & season with salt and pepper.
5. Add the chard leaves (I stack the leaves, roll them up, then slice them super fine). Pop a lid on & steam/cook for 1-2 mins.
6. Give it a good stir. Add pasta (+ a little more pasta water if needed). Serve topped with pine nuts & extra parm.

For more seasonal recipe inspirations, take a look at Emy's instagram @real.foodie