What you'll need
For the Pesto
- 1 handful of fresh parsley
- 1 handful of fresh mint
- 1 handful of pine nuts
- 1 handful of fresh grated parmesan cheese
- 1/2 handful of grated mozzarella
- 1-2 garlic cloves
- 1 lemon | juice only
- Extra virgin olive oil | a good few glugs
For the pasta
1/4 Large onion, they have HUGE onions here so 1/4 is pretty much a half of the UK onions.
1 Courgette, I used a yellow one from the Farmers' Market.
Enough pasta for two, I used wholewheat penne.
How it's done
In a blender (I used the KitchenAid hand blender and chopper cup) whizz together all the pesto ingredients until you get the consistency you like (not too oily, not too dry). Add salt and pepper to taste.
You can keep this in and airtight container the fridge for a few days afterwards if you don't use it all.
Cook the pasta according to the packet instructions, preferably maintaining that al dente bite.
Heat a little oil in the pan then fry the onions until soft, then add the courgette and fry on a medium to low heat until softened but maintains a bite.
Drain the pasta, keeping a few tablespoons of the cooking liquor. Mix a few tablespoons of the pesto through the pasta with the courgette, onion and cooking liquor and serve immediately. A good grinding of black pepper on top works a treat too!
If you like courgette's you might also like the courgette and gorgonzola frittata I made.