Using up the amount of zucchini from our garden takes some creativity. But having made Parsley Pesto, the thought of pasta, pesto and char grilled zucchini had me grilling tiny zucchini slices early one morning. A pasta lunch was in the making.
Its very easy, and any pasta can be used – spaghetti is great, but I chose to use pasta from the local Adelaide makers L’Abruzzese. I love this olive leaf pasta, tasty and slightly chewy, it has 3 colours – spinach, beetroot and regular.
If you are looking for more pasta recipes try Spring Pasta with Broad Beans and Mint, Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, Pasta with Tomato and Salted Ricotta, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts. And check out our home made eggless pasta.
You might also like to read Why we Cook Pasta al dente.
Pasta with Char Grilled Zucchini and Parsley Pesto
makes a 2 or 3 serves
Parsley Pesto – the recipe is here
200g pasta – spaghetti or olive leaf pasta, or your favourite pasta
extra virgin olive oil
250g small zucchini
a little fresh mint, finely chopped
parmesan cheese, grated or shaved
sea salt and freshly ground black pepper
Make the Parsley Pesto. This can be done before hand.
Slice the zucchini crosswise, toss with a small amount of olive oil and grill the slices on each side until golden brown.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving a little of the pasta water.
Mix the pasta, a little of the pasta water, some parsley pesto, the chopped mint and the grilled zucchini slices. Toss to mix well. Serve sprinkled with the grated or shaved parmesan cheese.