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Pistachio Pesto Courgette and Lemon Pasta

Recipe

Add a tasty twist to your standard pesto dish with this hearty family favourite.

Serves: 4 people   |   Prep time: 8 minutes   |   Cooking time: 20 minutes

Italian   |   Main

  

Ingredients

  • 360g Specially Selected Rigatoni Pasta
  • 1 medium Onion
  • 1 large Courgette
  • 2 Garlic Cloves
  • 40ml Olive Oil
  • 120g Pesto
  • 90g Shelled Pistachios, crushed
  • Juice of ½ Lemon

To serve:

  • Grated Parmesan
  • Pistachios or toasted Pine Nuts
  • Fresh Basil Leaves  

Top Tip:

You can make this dish Vegetarian, Vegan and Dairy Free by not adding the Parmesan Cheese.

Method

  1. Peel and finely chop the onion.
  2. Peel and mince the garlic.
  3. Heat 20ml oil in a medium saucepan and sauté the onion and garlic on a low heat, until softened but not browned.
  4. Grate the courgette and add to the pan along with the remaining olive oil and the lemon juice.
  5. Add the pesto and crushed pistachios, mix well and put to one side.
  6. Cook the pasta as per pack instructions.
  7. Once cooked and drained, return to the pan.
  8. Add the pesto and courgette mixture and on a low heat, mix and stir through to coat the pasta and gently heat the courgette – season with some black pepper and serve.
  9. Serve alongside some grated parmesan cheese and pistachios, or pine nuts, with fresh basil leaves.