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