Pasta with courgette pesto

    Pasta with courgette pesto

    1save
    34min


    1 person made this

    About this recipe: A non-traditional pesto made with fresh steamed courgette. Try it on top of eggs, toast or polenta, as well as tossed with your favourite pasta.

    Philips | Jamie Oliver HomeCooker
    Sponsored by

    Ingredients
    Serves: 4 

    • 2 small courgettes, cut in half lengthways
    • 25g Parmesan cheese
    • 250g short pasta, such as farfalle, fusilli or penne
    • 2 tablespoons pine nuts
    • 1 clove garlic, finely minced
    • 1 handful of fresh basil leaves
    • 80ml olive oil
    • splash of lemon juice (optional)
    • salt and freshly ground black pepper, to taste

    Method
    Prep:4min  ›  Cook:30min  ›  Ready in:34min 

    1. Lay the courgette in the steaming basket. Run the Parmesan cheese through the Cutting Tower with the small grater in place (or grate by hand); set aside.
    2. Bring 3 litres of salted water to the boil at 250°C for 20 minutes in the pan of the HomeCooker. Place the Pasta Insert into the pan; add the pasta and cook according to package instructions. Place the Steaming Basket on top of the Pasta Insert, cover with the lid and steam the courgette for 6 minutes (so that it’s tender but not water logged). Remove the courgette, allow to cool; continue to cook the pasta until al dente, drain and set aside.
    3. Combine the pine nuts and garlic in the bowl of a food processor; mince. Add the basil leaves and pulse a few times; add the cooled courgette and pulse. Gradually pour in the olive oil; finish by mixing in the Parmesan cheese, lemon juice, salt and pepper.
    4. Toss the pesto with the pasta. Serve immediately or place in the fridge for a cold pasta dish.

    Cook's tip

    Top with pine nuts and additional Parmesan cheese.

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