Ingredients
- 1 packet of Tortiglioni Le Moulin 1704
- 5 g basil
- 1 clove of garlic
- 1 courgette
- 1 packet of feta
- 1 lemon
- 1 handful of pistachios
- 250 g datterini tomatoes
- Salt & pepper
- Olive oil
Instructions
- Bring plenty of salted water to the boil for the pasta. Cook the tortiglioni for about 8-10 minutes until al dente. Drain and keep some of the cooking water. Drizzle with a little extra virgin olive oil and leave to cool.
- Halve the cherry tomatoes. Cut the courgettes into half-moons. Cut the lemon into wedges. Peel the garlic and crush with the flat side of the blade of a kitchen knife. Mix about half the cherry tomatoes, a few chopped basil leaves, a pinch of salt and 1 tbsp extra virgin olive oil in a salad bowl.
- Roughly chop the pistachios. Heat a pan over a medium heat and toast the pistachios for 1-2 minutes, stirring, until they are golden brown and release their flavour. Transfer to a plate and leave to cool.
- Sauté the garlic with a little extra virgin olive oil in the same pan over a medium heat for 1-2 minutes. Add the remaining cherry tomatoes, courgettes and a pinch of salt and fry for 4-5 minutes, stirring regularly. Season with salt and pepper to taste.
- Add the sautéed vegetables, tortiglioni, crumbled feta cheese and a drizzle of extra virgin olive oil to the salad bowl and mix carefully. Season with salt and pepper. Arrange on the plates and garnish with the pistachios and the remaining basil leaves.
