I have made this pasta few times in the pats week as my dad’s garden is overflowing with summer courgettes. I absolutely love adding them to the pesto sauce as they have that delicious, fresh flavour which also create a creamy and vibrant green pesto. Inspired by the classic Genovese pesto I have also added a boiled potato which makes this dish even more delicious and satisfying.
20g of cashews or pine nuts
1 garlic clove
A big handful of basil leaves
A small handful of rocket leaves
1 tbsp of nutritional yeast
1 small potato – peeled and chopped into small cubes
1 tbsp of extra virgin olive oil
Salt to taste
Around 250-300g of pasta of your choice
Grate the courgette using the largest hole on your grater. Transfer it to a clean tea towel and squeeze out all the excess water, make sure to squeeze for a good minute as courgettes hold a lot of water. Transfer them to a blender together with the basil, rocket, garlic, nutritional yeast, olive oil and a generous pinch of salt. Blend until you have a creamy and smooth consistency.
Bring to boil a large pot of salted water. Add in the potato cubes and the pasta and cook until the pasta is al dente. Drain the pasta but save about 1 tablespoon of its cooking water. Combine the pasta and potatoes with the pesto and stir in the cooking water. Serve straight away.