The Live Below The Line Challenge

Live Below The Line: Pasta with Courgette Pesto

Courgette Pasta
This photo is of the original recipe, which also had basil & lemon
zest – a bit more yummy! Click here for that recipe….

Courgettes are one of my favourite vegetables, because even with nothing added to them, they taste fabulously rich and buttery – so they’re perfect for cooking on a budget, too. This recipe uses courgette, garlic and butter to make a lovely flavoursome pesto. This post is part of my series on Live Below The Line – for more information, click here.

Pasta with Courgette Pesto

Print Recipe
Serves: 2 Cooking Time: 20 minutes

Ingredients

  • 1 courgette
  • 1 garlic clove
  • Butter, for frying
  • A pinch of black pepper
  • A pinch of salt
  • 250g pasta
  • A little grated cheese, to serve

Instructions

1

To start, put the pasta on to boil. While it’s cooking, you can make the sauce.

2

Peel and finely chop the garlic (I would chop it rather than crush it, because then you keep every little bit of flavour – rather than throwing half of it in the bin). In a saucepan, melt a scoop of butter, and then add the garlic and let it sizzle for a moment.

3

Next, chop the courgette as finely as you can and add that to the pan. Turn the heat down and let it sit, stirring regularly, until the pasta is ready.

4

Drain the pasta, and then add to the pan with the sauce (doing it this way round means you don’t waste a single drop of sauce that might otherwise be left behind in the pan). Give it a good stir and season with a pinch of salt and black pepper. Serve with a little grated cheese on top.

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