
We’re on a mission to make mealtimes more exciting and expand your repertoire in the kitchen. In this week’s Chef Series we present to you celebrated InterContinental chef Theo Randall’s Courgette & Parmesan Pasta!
Michelin-starred British chef Theo Randall has had quite the distinguished career, one that spans nearly forty years. From the release of his celebrated cookbooks such as The ASK Italian Cookbook and regular appearances on BBC One’s Saturday Kitchen, Randall is clearly an unstoppable force in the cooking world. Being a celebrity chef, Randall continues to pump out new recipes and delicious dishes (even for other restaurant chains like ASK Italian and Pizza Express), as well as operating his lauded Italian restaurant at the InterContinental London.
Ingredients
* 300g of Penne Rigate
* 4 courgettes ( cut into 1cm rounds)
* 2 medium sized white onions ( cut in to thin slices)
* 4 tbsp of olive oil
* 100g grated Parmesan cheese
* 2 egg yolks
* 8 basil leaves
METHOD
1. Cook the onions slowly in a sauce pan with 2 tbsp of olive oil for 20 mins until soft but with no colour. Fry the courgettes in a frying pan gently for 20 mins until soft, do this at the same time in two pans if possible, to save time. Add the basil leaves to the courgettes so they absorb the flavour of the basil. Season and take off the heat but leave the courgettes in the pan.
2. In a pot of salted boiling water add the Penne and cook for 2 minutes less than the packet suggests. Remove the Penne from the pot with a slotted spoon and add to the frying pan with the courgettes and 2 ladles of pasta water. Place the frying pan back on the stove and add the onions and courgette to the penne. Cook for a couple of minutes.
3. In a bowl beat up the egg yolks and Parmesan cheese and pour into the pan with the Penne courgettes onions and basil. Toss well and add a little more pasta water so it remains really creamy. Serve in hot bowls with black pepper and a little grated Parmesan on the side.
By Theo Randall