Spaghetti with Basil-Zucchini-Pesto

Name: Spaghetti with Basil-Zucchini-Pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 TABLESPOONS Olive oil; 50 g Pine nuts; 1 (approx. 250 g) Courgette; 400 g Spaghetti; 7-10 Tbsp Salt; 1 Garlic clove; 1 collar Basil; 100 g Pecorino cheese; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 TABLESPOONS Olive oil
50 g Pine nuts
1 (approx. 250 g) Courgette
400 g Spaghetti
7-10 Tbsp Salt
1 Garlic clove
1 collar Basil
100 g Pecorino cheese
7-10 Tbsp Pepper

Directions

1
Heat the oil in a pan. Roast the pine nuts for approx. 4 minutes while turning. Wash and clean the zucchini and cut into fine cubes. Add the zucchini to the nuts and steam for another 4 minutes.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel garlic and press it through a garlic press. Wash the basil, shake dry, pluck the leaves from the stalks and chop very finely, except for something to sprinkle.
3
Slice cheese into thin curls. Add basil, garlic and cheese, except for something to sprinkle, to the pan. Remove 100 ml pasta water, stir into the pesto and season with salt and pepper. Drain the pasta in a sieve, drain, put back into the pan and fold in half the pesto.
4
Arrange and sprinkle with remaining cheese and basil.