Ingredients
| 2 tablespoons olive oil | |
| 5 zucchini, cut into thin rounds | |
| 2 cloves garlic, thinly sliced | |
| a good handful of herbs (basil, mint, chervil, parsley etc) | |
| 400g orecchiette, or use penne, rigatoni etc | |
| 2 cups frozen peas | |
| ½ cup pistachio pesto | |
| extra parmesan for grating, if using |
The little ‘ears’ of orecchiette are great for catching the pesto and peas in swirling little mouthfuls. At this time of the year there are plenty of zucchini to hand and usually peas in the freezer. The herbs I change to what is available and sometimes I like to toss in beans, spinach, rocket or even kernels of corn. Click here for the pistachio pesto recipe
Instructions
| 1. | Heat the oil in a wide frying pan and add the zucchini. |
| 2. | Fry gently with a good sprinkle of salt until soft and golden, then add the garlic and some of the herbs and set aside. |
| 3. | Cook the pasta in boiling salted water according to packet instructions, adding the peas to the pot in the last 3 minutes. |
| 4. | Drain, but reserve a cup of the cooking water. |
| 5. | Add the pasta to the zucchini with the pesto and the remaining herbs and toss to combine, adding enough of the cooking water to loosen the pesto. |
| 6. | Season generously and serve in warmed bowls with extra parmesan. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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