Courgette and Pesto Pasta

Courgette and pesto pasta

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 1 courgette
  • 100 g fusilli or torti pasta
  • 1 Tbsp pesto sauce
  • 2 Tbsp pine nuts
  • 1 tsp salt

To Serve

  • rocket leaves optional
  • Parmesan cheese
  • black pepper

Instructions
 

  • Boil the pasta with a little as per the recommended cooking times
  • Meanwhile and quickly: wash courgette and cut off stalk end. Cut in half lengthways and then keeping the two halves together, cut into 1cm slices. I prefer to do this unevenly at different angles. You may prefer to keep your pieces all the same. It'll taste the same!
  • 4 minutes before the end of pasta cooking time, add the courgette to the pasta
  • Heat up a small frying pan, no oil. Add the pine nuts and allow to roast until they start to brown Stir a couple of times.
  • Drain the pasta and courgette

Serving

  • Wash the rocket and shake off the water thoroughly. Place around the bowls
  • Add the courgette and pasta in the centre and coarsely grate parmesan over the top. Sprinkle the toasted pine nuts over that and season with freshly ground black pepper
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