Courgette pesto pasta

    Courgette pesto pasta

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    About this recipe: A quick and tasty pasta dish made using homemade courgette pesto. Great for a light summer dinner.

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Meanwhile cook the pasta in abundant salted water until "al dente".
    4. 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.
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