Wendy, Plot 28
SUMMER
A really nice and moist dish where the thyme gives it a lovely flavour. This also freezes well too.
INGREDIENTS
375 grams penne or other short pasta, cooked until al dente and reserve 1 tablespoon of cooking liquid.
3 medium or 2 large courgettes, coarsely grated.
300 grams half fat crème fraiche
2 teaspoons dijon mustard
Pinch of freshly grated nutmeg
1 tablespoon fresh thyme
125 grams mature cheddar cheese, grated
100 grams cherry tomatoes, halved
METHOD
HEAT OVEN TO GAS 7, 220C
Mix together the pasta and courgettes.
In a separate bowl, mix together crème fraiche, mustard, nutmeg, thyme, 100gms cheese and the reserved cooking liquid.
Season then toss through the pasta until well combined.
Transfer to an ovenproof dish. Top with rest of the cheese and tomatoes.
Bake 15-20 minutes until the top is golden and crispy.