Roasted Courgette Pesto Pasta

0:35 m

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!

Start cooking ➞




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
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