Pipe rigate with courgettes and eggs

  • Difficulty


  • 300 g0SXE049
  • 300 g small firm courgettes
  • 40 g Butter
  • 2 eggs
  • 2 tbsp whole milk
  • 4 tbsp grated Parmesan cheese
  • 1 small bunch parsley
  • salt and white pepper
Pipe Rigate n° 49


Trim the courgettes, rinse them and slice them into thin rings; rinse and chop the parsley. Neat the butter in a pan, add the courgettes and fry until soft but not gold over a gentle heat for 7-8 minutes. Season with a pinch of salt and pepper.In the meanwhile cook the pasta in a pan wit plenty of boiling salted water. Then remove the pan with the courgette from the heat. Whisk the eggs with a dash of milk, the parmesan, salt and pepper. Add this mix with courgettes.Put the pan over the heat again, toss the drained pipe in it, delicately mix with a wooden spoon, top with a pinch of chopped parsley and serve.