Green veg pasta
Ingredients:
- 1 courgette
- 200g pasta
- Parmesan cheese
- 150g frozen peas
- 50g fresh spinach
- 5g garlic (about 1 clove)
- (optional) fresh mint
- 60g olive oil
- 0.25 teaspoon salt
- 30 twists of black pepper (about 1 teaspoon)
- 1 lemon
Methods:
- Preheat a non-stick pan with a bit of olive oil. Slice the courgette into circles and arrange them on the pan in a single layer. Brown them on both sides.
- Meanwhile, start boiling the pasta in salty water. And defrost the peas.
- To make the pesto, handblender together peas, roughly chopped spinach and garlic, olive oil, salt, black pepper and (optionally) fresh mint.
- Zest the lemon and grate some Parmesan.
- Mix 20g of lemon juice and all of the zest into pesto. Taste and adjust salt and acidity (lemon juice).
- Once the pasta is ready, place a mug in the sink before draining the pasta (to reserve some pasta water, in case it will be needed to reach a pesto-like consistency) and mix it with the pesto.
- Serve with fried courgettes, and topped with Parmesan.