A quick and tasty pasta dish made using homemade courgette pesto. Great for a light summer dinner.
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2 medium courgettes, sliced into rounds
2 tablespoons pine nuts
1 clove garlic
1 handful of basil leaves
2 tablespoons grated Parmesan
salt and fresh ground pepper, to taste
1 tablespoon lemon juice (optional)
5 tablespoons extra virgin olive oil, divided
350g gnocchetti or other pasta
4 teaspoons grated Parmesan to serve
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Method Prep:10min › Cook:20min › Ready in:30min
Steam the courgettes using a steamer insert over a pot of boiling water. Cook for 7 to 8 minutes so the courgettes will still have some bite.
Place pine nuts, garlic and basil in a food processor; pulse for a few seconds to grind everything together. Add courgettes, 2 tablespoons grated Parmesan, salt, pepper, lemon juice and half of the oil. Pulse a few seconds, then add remaining oil and pulse again. If the food processor has a liquid opening, pour the oil in a thin stream while pulsing.
Meanwhile cook the pasta in abundant salted water until "al dente".
Drain the pasta and reserve a couple of tablespoons of cooking water. Toss with the courgette pesto and some cooking water if needed. Serve with more grated Parmesan.