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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 courgette
  • 1 tsp olive oil
  • 2 large handfuls of baby spinach washed and drained
  • 1 garlic clove chopped
  • ½ lemon juiced
  • 3 Tbsp Parmesan or vegan, grated
  • 3 Tbsp pine nuts
  • 350 g pasta of your choice

Method
 

  1. Cook the pasta according to the instructions on the packet. Darin and keep warm.
  2. Meanwhile, cut the courgette into long, thin slices, then brush them with oil. Fry them in a griddle pan or under the grill.
  3. Lightly toast the pine nuts and set aside.
  4. 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.
  5. Mix the pesto with the pasta.
  6. Scatter the remaining pine nuts on top and add some grated cheese.
  7. Serve immediately with plenty of freshly ground pepper.