Sneak some greens in with our zucchini pesto pasta

Name: Zucchini pesto pasta recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 500g dry spaghetti; 1 cup (250ml) extra virgin olive oil; 1 bunch basil, leaves picked, plus extra leaves to serve; 1 bunch flat-leaf parsley, leaves picked; 1 cup roasted oily nuts (we used cashews, pine nuts and macadamias); 150g finely grated parmesan; 3 small zucchinis, trimmed – 2 roughly chopped, 1 thinly sliced on a mandoline; Finely grated zest & juice of 1 lemon; 30g unsalted butter; 2 balls burrata cheese, torn

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by Matt Preston

delicious. senior editor

Mar 22, 2021

Matt Preston is a fan of fast, flavourful food. Here are one of his favourite ready-in-a-flash dishes. “Feel free to play with the herbs in this pesto. Try tarragon and parsley. The pesto can also be used as a dressing for grilled veg, chicken, white fish or even hard-boiled eggs.”

500g dry spaghetti
1 cup (250ml) extra virgin olive oil
1 bunch basil, leaves picked, plus extra leaves to serve
1 bunch flat-leaf parsley, leaves picked
1 cup roasted oily nuts (we used cashews, pine nuts and macadamias)
150g finely grated parmesan
3 small zucchinis, trimmed – 2 roughly chopped, 1 thinly sliced on a mandoline
Finely grated zest & juice of 1 lemon
30g unsalted butter
2 balls burrata cheese, torn

Method

1.

Place a large saucepan three quarters full of cold salted water over high heat. Bring to the boil and add the pasta. Return to the boil, then simmer for 2 minutes less than packet instructions. The pasta will finish cooking when in the pan.
2.

Meanwhile, to make the pesto, place oil and 1/2 tsp salt in a blender and whiz for 1 minute to froth up the mixture (this helps to retain the colour of the herbs). Add the herbs and whiz to combine. Add the nuts and whiz to finely chop. Add half of the parmesan, 2 chopped zucchini and lemon zest, and whiz until combined. Season to taste with lemon juice and salt. Pesto can be stored in an airtight container in the fridge for up to 1 month.
3.

Drain pasta, reserving 1 cup (250ml) cooking liquid. Return pasta to the saucepan with sliced zucchini, butter and 1/4 cup (60ml) cooking liquid. Spoon in as much pesto as you like and add more cooking liquid to loosen if needed. Toss gently to combine and season to taste. Divide among plates and scatter with extra basil leaves, torn burrata, remaining 75g parmesan and freshly ground black pepper to serve.