Spaghetti with Zucchini and Parley Pesto

***Excuse the bad photography tonight, lighting poor
WHAT YOU WILL NEED 

• 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

Method.

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 thing....it 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