A new recipe from Diana Henry for that glut of courgettes.
Ingredients
- 2 medium-small courgettes trimmed at each end
- 40 g pine nuts or a mixture of pine nuts and almonds
- 1 garlic clove chopped
- Leaves from a large bunch of basil
- 100 ml extra virgin olive oil
- 50 g parmesan freshly grated
- 400 g trofie
Servings:
Instructions
- Grate the courgettes coarsely , then place, a fistful at a time, into a brand-new J-cloth or a clean tea towel. Squeeze out the excess water.
- Put everything except the Parmesan and the pasta into a food processor and whizz until you have a green paste. Stop a couple of times to push down the courgettes and basil from the sides of the bowl. Season. Scrape the paste into a dish and stir in the cheese. Taste for seasoning.
- Cook the pasta in boiling salted water until al dente. Drain, reserving some of the cooking water, and stir the pasta and pesto together. Add as much of the pasta cooking water as you need to let down the pesto a little so that it’s softer and looser. Serve immediately.
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