Pasta with courgette and rocket pesto
Ingredients
Serves 4
For the pesto:
- 70g rocket, washed
- 1/2 courgette, roughly chopped
- 1 clove garlic, peeled
- 3 tablespoons rapeseed oil
- 1 tablespoon mixed nuts
- 25g cheddar, grated
- 1 large pinch salt
- Grind black pepper
- Juice of 1/2 lemon
For the pasta:
- 200g pasta
- Water
Timings
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Pasta with courgette and rocket pesto
Pesto can be made up of any combination of greens, nuts, garlic, oil, lemon and cheese… Here I have added raw courgette for a fuller, rounder pesto and rocket for a kick. It will last in the fridge for up to 5 days. Try on a slice of DizzleSky loaf with poached eggs for a hearty morning snack or drizzled over fried halloumi and lentils for lunch.
Method
Boil the kettle for the pasta and pour into a large saucepan. Bring to the boil and cool your pasta to the packets instructions. I like to use gluten -free spaghetti here, but any spaghetti will work.
While the pasta is cooking, make the pesto. Blitz the oil and garlic in a food processor. Add the courgette chunks and blitz until coarse. Add the rest of the ingredients and blitz until smooth. Pour into a jar and cover with a thin layer of oil. This will last in the fridge for up to 5 days.
Once your pasta has cooked, drain it and add the pesto. Remember, this is the good stuff here so be as generous as you like. Give it a good stir and serve with grated Parmesan.
DOWNLOAD OR PRINT RECIPE HERE.
When I went gluten-free, one of the things I missed most was pasta. Luckily now, gluten-free pasta is readily available and I give the whole family the same. I don’t think you can notice the difference, and it is an ingredient that can’t be beaten terms of adaptability.“
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