Three Types Of Pasta - cooking recipe

Ingredients

3 tbsp olive oil
1 None onion, finely diced
1 None garlic clove, finely diced
2 tbsp tomato puree
2 cans (400g each) peeled plum tomatoes
75 g sun-dried tomatoes
Pinch None caster sugar
35 g walnut halves
200 g courgette, trimmed and grated
4 tbsp Parmesan, grated
None None Juice of 1/2 lemon
300 g spaghetti
400 g pack tortelloni
100 g Emmental, grated
75 g sliced cooked ham, chopped
2 tbsp ready-made crispy onions
15 g finely chopped chives

Preparation

To Make the tomato sauce, heat 1 tbsp oil, add the onions and garlic and saute for 3-4 mins. Stir in the tomato puree and saute for another minute. Add the plum tomatoes and sun-dried tomatoes and mash gently using a wooden spoon. Stir in the sugar and season, then simmer for 15-18 mins.
To make the pesto, place the walnuts in a food processor and chop finely. Mix the walnuts with the grated zucchini, 3 tbsp of the Parmesan cheese, 2 tbsp olive oil and the lemon juice. Set aside.
Cook the spaghetti in salted, boiling water for 8-10 min until tender, adding the tortellini after 6-7 mins. Drain and separate out the tortellini. Mix the tortellini with the ham, Swiss cheese and fried onions.
Divide the spaghetti in half. Mix one half with the tomato sauce and the other half with the zucchini pesto. Divide each pasta dish between 4 plates then sprinkle with chives and the remaining Parmesan cheese. Serve.