Pasta with Tomatoes, Courgettes and Pesto
400g/14oz pasta tubed
2 tbsp olive oil
1 small onion, diced
250g/9oz mushrooms, sliced
2 courgettes (zucchini), sliced
225g/8oz cherry tomatoes, halved
1 tbsp pinenuts (pignoli)
4 tbsp fresh green pesto
50g/2oz Parmesan, shaved
salt and ground black pepper
torn basil leave to garnish
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
2 Heat the oil in a pan and add the onion, mushrooms and courgettes. Cook over a low heat for 8–10 minutes until the vegetables are tender.
3 Add the cherry tomatoes and pinenuts and cook gently for a further 2–3 minutes.
4 Drain the pasta and stir into the vegetables with the pesto. Toss well together. Season to taste with salt and pepper.
5 Serve the pasta sprinkled with Parmesan and basil.
|Pasta with Tomatoes, Courgettes and Pesto|