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Fusilli with Steamed and Fried Courgettes
Two courgettes, two textures: the green one steams then purees into a basil sauce, while the yellow one is quickly pan-fried until golden for crunch. The pasta cooks straight in the Micro Urban base, so the whole dish shares one appliance.
- Total time
- 37 min
- Prep
- 20 min
- Cook
- 13 min
- Rest
- 4 min
Ingredients
Method
Slice the green courgette into thick rounds and the yellow one into thin rounds, using the MandoJunior slicer.
Set the green courgette slices in the large basket of the Tupperware Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 8 minutes at 900 W.
Meanwhile, pan-fry the yellow courgette rounds in batches in the oil until golden. Drain on paper towel and season with salt.
Blend the steamed courgette with the basil leaves (keep a few for garnish) and the olive oil, thinning with a little cooking water if needed.
Cook the fusilli in the clean base with 600 ml (20 fl oz) water, uncovered, at 900 W for the packet time plus about 4 minutes, to taste. Season and drain using the large basket.
Toss the pasta with the egg yolk, then fold in the courgette puree. Serve topped with the fried courgette, the parmesan and a few basil leaves.
