Pasta shells with pancetta, leek, courgettes and herbs
Published on 19 April 2014
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Ingredients and method
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INGREDIENTS FOR 2 PEOPLE
200 g pasta shells
2 courgettes
1 leek
50 g diced unsmoked pancetta
1 garlic clove
Salt and pepper
Basil, thyme, chives, mint and oregano
Grated Parmigiano
I finely slice and wash leek, chop garlic, cut courgettes into batons and dice pancetta.
I heat oil, pancetta, leek and courgettes over high heat, season with salt and pepper and cook until courgettes retain a bite, not mushy.
I chop herbs.
I drain pasta quite al dente and a little wet into sauce with herbs.
I add oil and little Parmigiano.
Quick and delicious; I love it cold in summer too.
200 g pasta shells
2 courgettes
1 leek
50 g diced unsmoked pancetta
1 garlic clove
Salt and pepper
Basil, thyme, chives, mint and oregano
Grated Parmigiano
I finely slice and wash leek, chop garlic, cut courgettes into batons and dice pancetta.
I heat oil, pancetta, leek and courgettes over high heat, season with salt and pepper and cook until courgettes retain a bite, not mushy.
I chop herbs.
I drain pasta quite al dente and a little wet into sauce with herbs.
I add oil and little Parmigiano.
Quick and delicious; I love it cold in summer too.
Original source: https://incucinaconlilly.com/2014/04/19/conchiglie-pancetta-porro-zucchine-ed-erbe-aromatiche/
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