Super Green Pesto Pasta | You won’t regret making your own pesto over the shop-bought variety. It has so much more flavour and vibrancy that makes the effort very worthwhile 💚
Serves: 6
Time: 30 mins
50g basil leaves, plus extra to serve
30g Parmesan cheese, grated, plus extra to serve
50g pine nuts, plus extra to serve
1 large garlic clove
85ml extra-virgin olive oil, plus extra for frying
2 courgettes, diced
300g frozen peas
500g fresh tagliatelle
Sea salt & freshly ground black pepper
In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
Heat a little oil in a frying pan over a medium heat and fry the courgettes with some sea salt & black pepper for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through.
Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, then transfer to the pan of veg along with the pesto and a little of the pasta water. Serve with a scattering of pine nuts, Parmesan, seasoning and basil leaves.
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