Pasta with courgette and rocket pesto



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


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.


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.



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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