My 2 green cougettes plants aren’t doing very well at all. We only ate 8 green courgettes aka 21 cm long but they tasted so good! The yellow courgette plant is going the same way, unfortunately! :( There was a disease on each plant. I tried to cure it but it didn’t work! :( Maybe more luck, next year! :)
Now, I have made this similar vegan dish a lot recently, when we have a BBQ! It is simple to make , you can add & change whatever you want in this pasta dish. You can eat it like this or use it like a side dish. It is great with home-made vegan burgers or with some grilled fish on the side & of course with some good non-vegan sausages too. It is best made a few hours before dinner, 3 hours is best!! Enjoy it however you like it! :) Here we go:
Recipe: For 4 persons
a vegan red sun-dried tomato pesto, home-made or bought, about gr , this was half a pot of 190 gr. // If you are NOT eating vegan: a normal red pesto, you can make my home-made version: here!
400 gr string beans, top & ends removed, washed & cleaned/ These are flatter, longer green beans, in Dutch: snijbonen, cut into bite size pieces, crosswise
1 pot of artichokes in olive oil, well-drained, but keep the oil for later on, cut into smaller chunks
1 can of corn, well- rinsed & well-drained
Maldon sea salt
Roasted garlic & pepper seasoning
400 gr of good pasta like Barilla, I used fusilli
about 10 smaller heirloom colourful tomatoes or home-grown cherry tomatoes, cut lengthways into 2
1. I make this tasty pasta salad a few hours before dinner. Cook your pasta according to your packet instructions. Drain well & place into a big bowl.
2. Cook the cut up string beans in boiling water where you add 1 teaspoon of those roasted garlic & pepper seasoning,I also added a bit of Maldon sea salt. Cook until just tender.Drain. Add this to the cooked pasta. Add the drained corn as well. Mix with a spoon. Now, add about 3 tablespoons or 4 of the vegan red pesto to the pasta mix. Mix well with a spoon. Taste! It has to taste fab. I added about 1 teaspoon of that roasted garlic & pepper seasoning for added flavour. Mix. Taste again. I added some sea salt & some grins of finely black pepper. Finally, add your chunks of artichokes & mix. I also added 2 tablespoons of that artichokes oil for extra flavour. You need that! :) Yum! If you think, you need to: add extra tablespoons of that vegan red pesto. I added 2 to tablespoons. Mix well & taste again. it was fab. I placed cling film over the top & put it into the fridge to sit there for at least 3 hours. Remove from the fridge 15 minutes before dinner. I served this at a BBQ 3 times. Enjoy, people! :)
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts