Wednesday, May 5, 2010

Spaghetti with Zucchini and Parley Pesto

***Excuse the bad photography tonight, lighting poor

  • 1 1/2 cups loosely packed flat leaf parsley leaves
  • 1 green onion(green shallot) chopped
  • 1 clove garlic, peeled
  • 1/4 cup pine nuts, toasted
  • 2/3 cup extra virgin olive oil
  • 1/4 cup finely grated Parmesan cheese
  • 500g spaghetti
  • 3 large zucchini grated coarsely

  1. Using a blender or food processor, blend parsley, onion, garlic and pine nuts until chopped finely, Gradually pour in 1/2 cup of olive oil; blend until smooth. Stir in Parmesan and season to taste with salt and freshly ground pepper.
  2. Cook spaghetti in a large saucepan or boiling salted water, uncovered, until al dente; drain, return to pan.
  3. Heat remaining olive oil in a large frying pan; cook zucchini, stirring until soft.
  4. Combine pasta with the zucchini mixture and parsley pesto; toss gently. Serve with extra Parmesan, if desired.
We also had a Rocket, Parmesan and Lemon should have been a lime, but i grabbed the wrong was a little tart, but mixed through the pasta it was divine. Salad with it.

Another quick and easy from the AWW Winter Favourites Special 2010 Serves 4 Prep and Cook Time 25 minutes

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