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How to prepare Orecchiette with zucchini and hazelnut pesto

Orecchiette with courgettes and hazelnut pesto

FAT:  36.1G (6.2G SATURATED)
PROTEIN:   22.5G
FIBRE:  7.8G
SALT:  0.3G

2 tbsp olive oil
8-10 baby courgettes or 4 medium, sliced into ½ cm rounds
Juice of 1 lemon
400g orecchiette (if you can’t get this particular pasta, try fusilli)

For the pesto

1 garlic clove, lightly crushed
Large handful of fresh basil leaves
100g parmesan (or vegetarian alternative), roughly grated, plus extra to serve
120ml extra-virgin olive oil
175g toasted hazelnuts

To make the pesto, put all the ingredients into a food processor with some seasoning, then whizz until blended.
Heat a frying pan with the olive oil and, when hot, add the courgette slices to the pan. Cook for a minute or so on each side until they’re golden and crisp. (Depending on how big your frying pan is, you may have to do this in batches.) Remove the slices with tongs and put in a sieve, then season well and squeeze over the lemon juice. Leave the courgettes in the sieve to soak up the lemon juice while some of the excess oil drains away.
Meanwhile, cook the orecchiette in plenty of boiling salted water until al dente (about 7-8 minutes or according to the packet instructions), then drain and toss with the courgettes and a few tablespoons of the pesto. Serve with extra parmesan grated over.

delicious. tips
This recipe makes more pesto than you’ll need. You can keep the excess for up to 2 weeks in a sealed container in the fridge.

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