Pasta with courgette and spinach pesto
This pasta with courgette and spinach pesto can easily be vegan and gluten-free if you use plant-based cheese and corn or brown rice based pasta. It’s really easy to make, yummy, filling and healthy – ideal on busy or lazy days. Serve it with crispy, green salad.
Ingredients
Method
- Cook the pasta according to the instructions on the packet. Darin and keep warm.
- Meanwhile, cut the courgette into long, thin slices, then brush them with oil. Fry them in a griddle pan or under the grill.
- Lightly toast the pine nuts and set aside.
- Put the spinach, garlic, lemon juice, cheese, basil and most of the pine nuts in a food processor. Pulse for a few seconds. Add the grilled courgette slices and pulse until you get a pesto-like, textured paste. Season to taste.
- Mix the pesto with the pasta.
- Scatter the remaining pine nuts on top and add some grated cheese.
- Serve immediately with plenty of freshly ground pepper.