Pasta with courgette pesto

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.

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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