Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Tagliatelle with Pesto and Courgettes

Make your own pesto with this simple dinner recipe. Perfect to enjoy over Spring or Summer as it makes the most of seasonal ingredients like basil and courgettes.

From the book

Theo Randall

Introduction

Pesto is very easy to make and brings out the best of fresh basil. It works perfectly with courgettes, and together they make the tagliatelle juicy and flavoursome.

Read more Read less

Ingredients

250g fresh tagliatelle
2 courgettes, cut into long strips
For the pesto:
1 garlic clove, peeled
150g basil leaves
75g pine nuts, preferably Mediterranean
100g Parmesan cheese, freshly grated
5 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

Essential kit

You will need a pestle and mortar.

Method

1. First make the pesto. Using a pestle and mortar, crush the garlic with 1⁄2 teaspoon sea salt to a smooth paste. Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons water and emulsify, then add the Parmesan cheese. Finally, slowly work in the olive oil.

2. Cook the pasta with the courgettes in a large pot of boiling salted water for about 3 minutes – the pasta should still have a bite.

3. Meanwhile, warm half the pesto in a frying pan.

4. Using tongs, lift the pasta and courgettes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.

5. Check and adjust the seasoning and serve with the remaining pesto on top.

 

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Thank you for your rating. Our team will get back to any queries as soon as possible.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

More Italian Recipes


View all

Cacio e Pepe

by Giuseppe Federici from Cooking with Nonna

Vegan Tiramisu

by Giuseppe Federici from Cooking with Nonna

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: My Simple Italian

Close menu