Le ricette di nonna Adele
Trofie with courgettes

Pasta and first courses

Trofie with courgettes

Fresh trofie pasta with courgettes, pancetta and cream. The courgettes cook first in the pan with a little liquid; the cream goes in when the pasta is ready, coating it evenly.

From Nonna Adele’s kitchen

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Cooking
Pasta al dente following the packet cooking time; no cooking time specified for the sauce

LET’S GET COOKING

Method

  1. Wash and trim the courgettes, then cut into small cubes. Chop the piece of onion or shallot and cut up the pancetta.

  2. Heat the 4 tablespoons of oil in a large frying pan and cook the onion and pancetta in it to develop their flavour.

  3. Add the courgettes, a little water and salt. Cook until the courgettes are tender and the added water has evaporated, stirring as they cook.

  4. Cook the trofie in salted water for the time stated on the packet and drain al dente.

  5. Drain and transfer to the pan with the courgettes and pancetta. Add the cream and stir over a low heat until the pasta is evenly coated. Serve straight away.

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