This one is going to be quick!
(All Plans) Herb pesto pasta, courgette, cherry tomato and parmesan
Cook time: 20 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Pasta
Couple
350gFamily
500gBasil and cashew pesto
Couple
1 pottleFamily
1 pottleRocket
Couple
1 bagFamily
1 bagGarlic
Couple
3 clovesFamily
5 clovesCherry tomatoes
Couple
1 punnetFamily
2 punnetsCourgettes
Couple
2Family
3Parmesan
Couple
1 packetFamily
1 packetInstructions
1
Bring a large pot of salted water to boil and cook pasta, as per packet directions (stirring regularly for 12 to 13 minutes).
Remove a cup of pasta water before straining.
2
While the water is coming to a boil, mince the garlic.
Wash the cherry tomatoes and cut them in half.
Remove the top from the courgette, cut in half lengthwise, then very thinly slice.
3
Once the pasta is cooked, strain and toss in a little olive oil to prevent sticking.
Working quickly return the pot to medium-low heat, add a good splash of olive oil.
Cook the garlic for 30 seconds, then throw in the courgette and a pinch of salt, cook for a minute.
Add the cherry tomatoes and cook for another minute.
Add the pesto and some of the pasta water then mix well.
Add the pasta and rocket, again mix well so the rocket wilts slightly, then taste and add salt, if required.
4
Serve pasta sprinkled with Parmesan.
