Pasta with courgette and spinach pesto
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes

Background
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. Itβs really easy to make, yummy, filling and healthy - ideal on busy or lazy days. Serve it with crispy, green salad.
Ingredients
- 1 courgette
- 1 tsp olive oil
- 2 large handfuls of baby spinach, washed and drained
- 1 garlic clove, chopped
- Β½ lemon juiced
- 3 Tbsp Parmesan (or vegan), grated
- 3 Tbsp pine nuts
- 350g pasta of your choice
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Grill - Main - Pasta - Quick & Easy
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - High Fibre - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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