Summer Pasta with Fresh Pesto and Seasonal Vegetables
A sunny, flavourful pasta with fresh homemade pesto and crisp summer vegetables — on the table in no time.
Ingredients
- 400 g spaghetti or penne
- 1 courgette, cut into thin half-slices
- 150 g cherry tomatoes, halved
- 100 g fresh spinach
- 3 tablespoons olive oil
- 2 cloves of garlic, finely chopped
- Salt and pepper to taste
- For the pesto:
- 50 g fresh basil leaves
- 40 g pine nuts
- 50 g Parmesan cheese, grated
- 1 clove of garlic
- 100 ml olive oil
- A pinch of salt
Preparation
- Fill a large pot with plenty of water and bring it to the boil over high heat on the bakeVIA hob. Add a generous pinch of salt and cook the pasta according to the packet instructions, usually 8 to 10 minutes. Drain the pasta and set aside a cup of cooking water.
- Meanwhile, prepare the pesto by blending the basil, pine nuts, garlic, Parmesan cheese and olive oil in a food processor or with a hand blender until smooth. Season with salt and set the pesto aside.
- Heat 3 tablespoons of olive oil in a large frying pan on the bakeVIA hob over medium heat. Add the garlic and fry for about 1 minute until fragrant. Then add the courgette slices and cook for 4 to 5 minutes until lightly golden brown.
- Add the cherry tomatoes and spinach to the pan and stir everything well. Allow the vegetables to cook for a further 2 to 3 minutes over medium heat until the spinach has wilted and the tomatoes are beginning to soften.
- Add the drained pasta to the pan with the vegetables and toss everything together over low heat. Stir in the pesto and add a splash of the reserved cooking water to make the sauce beautifully creamy. Season with salt and pepper and serve immediately.
