Courgette Pesto Pasta by 5 O’Clock Apron

Method

1. 1

   1. In a large colander combine the grated courgettes with a generous pinch of salt.  Set the colander over the sink or a bowl and leave to drain for 5 or so minutes.  Then squeeze the courgettes to extract excess liquid.

2. 2

   2. Heat a large frying pan over a moderate heat and add 2 tbsp of Mellow Yellow Cold Pressed Rapeseed Oil.  With the oil hot, add the squeezed courgettes and gently fry for 5 or so minutes until all the liquid has evaporated and the courgettes have softened.  Remove from the heat and allow to cool.  

3. 3

   3. Toast the pine nuts in another 1 tbsp of Mellow Yellow oil over a moderate heat until golden, then add to the courgettes to cool.

4. 4

   4. Blend the cooked courgettes, pine nuts, garlic and basil with 40ml Mellow Yellow oil to a coarse puree. Add the remaining 40ml oil along with the finely grated parmesan, pulse to blitz and season well with salt and pepper.

5. 5

   5. Use enough pesto to coat the pasta, adding a slosh of the pasta cooking water to bring the pesto and pasta together. Any remaining pesto can be stored in an airtight jar in the fridge, with a film of Mellow Yellow Cold Pressed Rapeseed Oil over the top. It will keep for up to 3 days.