Pangkarra Wholegrain Penne con zucchini e pancetta
(Jim and Katherine’s wedding dish)
1 x 375g Pangkarra Wholegrain Penne
70ml extra virgin olive oil
450gr Courgettes (zucchini)(+/- 4 medium ones) trimmed and rinsed
4 shallots – peeled and finely chopped
90ml double cream
2 peperoncini ( tiny dried red chillies) crushed
A few sprigs of basil, torn
Salt and ground black pepper
Shaved parmesan to serve
Cook penne according to the packet directions, drain.
Heat the olive oil in a large frying pan.
Cut courgettes in half lengthways, cut each half in three lengthways and chop horizontally into small pieces, set aside.
Heat olive oil in large fry pan, add pancetta and cook till crisp, remove with slotted spoon onto kitchen paper to drain, set aside.
Then add shallots and sauté for a few minutes, add peperoncini, and cook for a minute. Add courgettes, salt and pepper, reduce heat and cook for about 10 minutes.
Add cream a few minutes before serving mix well add pancetta and stir through.
In a large bowl, combine moist cooked pasta and add courgette sauce, the torn basil and half the parmesan and toss.
Season with salt and pepper to taste.
Garnish with shaved parmesan.