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Rocket and walnut pesto pasta with courgette

This rocket and walnut pesto pasta with courgette is a super easy dish, which can easily be vegan and/or gluten-free, using appropriate ingredients. Serve it with a crispy salad!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g dried pasta of your choice
  • 1 courgette
  • 1 Tbsp olive oil
  • ½ tsp dried oregano
  • To serve: wild rocket leaves
  • For the pesto:
  • 1 handful fresh basil leaves only
  • 1 handful wild rocket
  • 1 clove of garlic
  • 1 Tbsp chopped walnuts
  • 2 Tbsp olive oil
  • Juice of ½ lemon
  • 2 Tbsp grated plant-based cheese alternative or Nutritional yeast
  • Pinch of salt

Method
 

  1. Make the pesto:put the pesto ingredients in a small food processor. Season with salt and pepper, then whiz until you get a slightly textured paste. Set aside.
  2. Cook the pasta, following the instructions on the packet.
  3. Cut the courgette into 1.5 cm slices. Rub them with oil, season with salt and pepper, then dust them with the herbs. Fry them in a griddle pan or put them in an air fryer for approx. 15 minutes.
  4. Drain the pasta and mix with the pesto.
  5. Fold in the courgette slices and serve with some wild rocket leaves.