Roasted Courgette Pesto Pasta
You've had pesto pasta before but you've never had this one. It's healthy and outrageously tasty. One for your frequent recipe repertoire, for sure!
Serves
Ingredients
For the recipe
<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>2 large courgettes<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>60g basil<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done>500g spaghetti<item-todo-done><item-todo-done>50g rocket<item-todo-done><item-todo-done> balsamic vinegar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> olive oil - for roasting<item-todo-done>
Before you start
Preheat oven to 220°C | Small frying pan | 1 large baking sheet | Food processor | Large saucepan | Kettle boiled
Prepare the courgettes
- Cut the courgettes at an angle into ½ cm slices
- Place the courgette slices and garlic cloves a baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 30 minutes
- Remove the garlic cloves after 15 minutes
Cook the pasta** **
- Put the saucepan on the stove, fill with boiling water from the kettle, add a big pinch of salt and turn the heat up
- Add the spaghetti to the pan and cook according to the packet instructions (usually 9-11 minutes)
Make the courgette pesto
- Remove the skins from the garlic cloves
- Toast the pine nuts in a dry frying pan over a high heat until golden
- Halve the lemon and squeeze the juice into the food processor
- Rip the basil leaves from the stems, place the leaves in the food processor (saving a few for garnish) and discard the stems
- Add the pine nuts (saving a few for garnish), nutritional yeast, extra virgin olive oil, garlic cloves to the food processor
- Take the tray out of the oven and transfer the courgette to the food processor
- Blitz thoroughly into a sauce
- Taste and season to perfection with salt and pepper
Finish the dish and serve
- Drain the pasta with a colander and quickly transfer the pasta into the saucepan
- Pour the sauce over the pasta and stir to coat
- Use tongs to transfer the pasta to serving bowls
- Dress the pasta with rocket
- Drizzle over a little balsamic vinegar, season with salt, pepper and the saved pine nuts and basil leaves and serve immediately