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.
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Just absolutely love your recipes. You have really opened my eyes, mind and pallet to new things. Definitely will be buying the book.
wait where do the cashews or pine nuts come in?