I mentioned this recipe in my post for the Tomato and Fruit Chutney. You can use the chutney as a sauce to dress your pasta dishes and you will have an easy pasta dish prepared in no time, which is not only easy to make but also delicious.
This time of the year I have purslane in our garden, which I have used. If you don’t have any you can used picked purslane or just leave out this ingredient.
Whenever I make pesto, I store it in the deep freezer. You do not need to thaw it and it goes without saying that you can, of course, use any other kind of fresh or store bought pesto. Mint pesto, would be my other choice.
Whole Wheat Penne with Courgettes, Tomato Chutney & Feta
Preparation time: 15 minutes
Cooking time: 20 minutes
- 250 grams whole wheat penne
- 1 tablespoon salt
- ¼ cup olive oil
- 5 small courgettes, cut into round slices
- 1 handful of tender purslane, finely chopped
- 15 fresh mint leaves, finely chopped
- 1 teaspoon roasted garlic, mashed
- 1/3 cup coriander, parsley and kafkalithres pesto with almonds (no cheese)
- Freshly grated black pepper
- 100 grams crumbled feta
- Tomato and fruit chutney
- Boil water, add salt and cook penne according to package instructions, for about 10 minutes.
- Heat the olive oil in a large frying pan and sauté the courgettes on both sides.
- Add the purslane and sauté until it wilts.
- Add the fresh mint leaves and mashed garlic and mix for a few seconds.
- Transfer penne to the frying pan and add the (frozen) pesto and mix (until it melts).
- Add a little freshly grated black pepper (no salt is added).
- Serve with crumbled feta and tomato chutney on top, which are mixed in the plate.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,