Pasta: Courgette Walnut Pesto

23 Sep
This knock out pasta dish is a great combination of walnuts, garlic and parsley with sweet fried courgettes. It is a perfect autumn dish when both parsley and walnuts are in season. I prefer to use Reginatte for this dish, thick wide ribbons with a wavy edges but you could use any kind of pasta.

Serves 2 Prep & Cook 12 mins

Boil the pasta in a roomy pan of hot salted water until cooked, I like mine with a little bite or al dente. Meanwhile slice the courgettes and fry in olive oil in a wide frying pan with high sides, a wok type pan always works well for this. Fry until they pick up a little colour season with salt and cracked pepper and when the pasta is cooked drain and throw into the pan, add the walnut pesto to taste toss well, sprinkle with lemon zest and serve with some grated parmesan.

This recipe was originally posted on on 24/1/2007.


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