Serves 6 as a main
Prep: 40 min
350g Le Moulin pipe rigate
2 tbsp olive oil
150g semi-dried tomatoes in oil
150g mini mozzarella balls
good quality balsamic vinegar, to serve
For the pesto:
30g parmesan, grated
1 small garlic clove, crushed
100ml olive oil
salt and pepper
Cook the pasta in boiling salted water for 8 minutes. Drain and rinse with cold water, then put into a large bowl.
Cut the cougettes into round ½ cm slices. Put in a bowl with 2 tablespoons of olive oil and a good pinch of salt. Toss with your hands. Heat a grill-pan or BBQ to high, then grill the courgette slices in batches, until nicely charred on both sides. Set aside to cool.
Make the pesto by blending all the ingredients together in a small blender. Add to the pasta in the bowl and toss to combine.
Cut the courgette rounds into halves and add to the pasta in the bowl with the semi-dried tomatoes (and any oil they come in) and capers. Cut the mozzarella balls in haves and fold through the pasta salad, adjusting the seasoning with salt and pepper and a good drizzle of balsamic vinegar.
Serve at room temperature.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.