Cut 1/3 of the courgettes into thin rounds. Fry them in a pan with a little oil until golden brown. Once cooked, drain off any excess oil and set them aside. In the same frying pan, add a clove of garlic and cook the remaining courgettes, cut into small pieces; season with salt and pepper and continue cooking for about 10 minutes, until tender.
Remove the garlic and blend the courgettes together with a few mint leaves; adjust the consistency of the purée by adding a few spoonfuls of water, if necessary. Cook the Nonna Rina sunflower pasta in boiling salted water, drain when al dente and toss in the pan with the courgette purée.
All that’s left to do is serve them, garnishing the dish with the courgette rounds and a few fresh mint leaves.
Ready to serve!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
