First courses

Pasta Pie with Courgettes and Basil Pesto

Ingredients for cooking
  • 320 gr penne pasta gluten free
  • 400 gr courgettes
  • 500 ml Trevalli UHT Béchamel
  • 80 gr grated pecorino medium aging
  • 150 gr Genovese pesto gluten free
  • Evo oil
  • Trevalli Butter q.s.
  • Basil

Clean and chop the courgettes. Brown them fast, add salt, drain and let them chill. Once chilled dress with Genovese pesto.

Boil the pasta in abundant salty water, drain al dente and garnish with courgettes and pesto.

Flavour the Trevalli UHT Béchamel with the cheese (save 2—3 spoons of cheese) and level it on the bottom of an oven pan. Layer alternately pasta and béchamel, concluding with béchamel at the top and dusting it with the remaining part of the grated cheese and some Trevalli butter flakes. Bake at 190° for 15 minutes. Decorate with basil and serve.

Images and recipe by