Ingredients

Serves 4

• Enough pasta for 4
• 150g fresh tomatoes
• 2 small courgettes
• 10 (or so) runner beans
• 150g butter beans (or chick peas / kidney beans
• 1 heaped tablespoon of pesto
• 100ml creme fraiche or natural yoghurt
• Knob of butter & tablespoon of olive oil
• 50g grated Cheddar (optional

Method

1. Wash and trim the courgettes. Slice them or chop them into 1 cm pieces.
   
   
2. Wash the tomatoes and cut into halves or quarters, depending on their size.
   
   
3. Wash the runner beans and slice them into 2cm chunks
   
   
4. Cook the pasta according to the packet instructions
   
   
5. While the pasta is cooking, heat the butter and oil in a pan. Add the tomatoes and courgettes. Mix well. Cover and cook on a low heat until the courgettes are soft. Stir occasionally.
   
   
6. Add the runner beans and butter beans to the pasta 4 minutes before it is due to finish.
   
   
7. Add the creme fraiche, cheese and pesto to the tomato and courgette sauce. Use a hand blender to puree until smooth.
   
   
8. Drain the pasta and mix with the sauce.
   

Time From Cupboard-To-Table

Notes & Variations on Secret Vegetable Pasta

Experiment with your own mix of vegetables.

This sauce is a great way of using end of season courgettes that might be a bit too big and watery to use in a salad.

We used yellow courgettes in our test of this recipe, which gave the sauce a lovely creamy colour. Green courgettes would give a different colour, but would still go well with the pesto.

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