Serves: 4 – 6 Ingredients: 500g courgettes Pinch caster sugar Tarragon vinegar 150g thick double cream 150g Garlic & Herb Boursin 1 large egg 1 large garlic clove 15g olive oil 50g smoked pancetta lardons 100g cooked organic rigatoni Sea salt and cracked black pepper
Method: 1. Preheat the oven to 200°C. 2. Wash and slice the courgettes into 4cm slices. Season with salt, sugar and tarragon vinegar and allow them to stand and cure for about 20 minutes to add additional flavour. 3. Gently squeeze them to remove excess moisture. 4. Sauté the pancetta in a very hot pan with a touch of olive oil, cracked black pepper and garlic. Remove from the pan and place onto a plate to infuse. 5. Cook the pasta according to pack instructions and drain. 6. Combine the cream, Boursin and eggs and season well with salt and pepper. Add the pasta and carefully coat with the sauce. 7. Place the courgettes either in a shallow flan tin or pastry-lined flan and pour the pasta and cream mixture over the courgettes. 8. Scatter the pancetta over the top and then bake for approximately 30 minutes until just set and golden brown on top. Recipe by Jean-Christophe Novelli