zucchini [courgette] ‘noodles’ with minimalist pesto

From StoneSoup.

Inspired by Molly from Orangette in her fabulous book A Homemade Life: Stories and Recipes from My Kitchen Table. Scroll down for links to Amazon and Fishpond.com.au.

I’ve always been a fan of zucchini and basil together and this recipe is a brilliant example of what a lovely married couple they make.

If you’re not in the mood to make your own pesto by all mean use a bought one. Just don’t miss out.

I’ve recently gotten into using a timer to cook my pasta. Takes the guess work out and means you don’t need to stress and spend lots of time testing. Just set to the time on the packet and forget.

4 medium zucchini
2T olive oil
300g (3/4lb) long pasta such as spaghetti or bucatini
1/2C pesto
parmesan cheese, to serve

Bring a large saucepan of salted water to the boil. Slice zucchini lengthwise into ribbons as thin as you can. Heat oil in a frying pan and cook zucchini stirring occasionally until soft and buttery. About 8 minutes.

Meanwhile get your pasta cooking for as long as the wise people in the pasta making company recommend. Scoop out a cupful of cooking water then drain pasta. Add pasta to the zucchini pan along with the pesto. Stir until the pasta is well coated, adding a little reserved cooking water if it looks too dry. Taste & season.

Serve hot with extra cheese passed separately.

minimalist pesto
makes about 1/2 cup

This makes more than you’ll need for the pasta but trust me, you won’t have any problems using it up. Brilliant on sandwiches or dolluped in soups. Very good mates with anything tomatoey. Also lovely with avocado on toast.

If you do have a food processor or a mortar and pestle by all means use them.

1 large bunch basil, leaves picked
1 clove garlic, peeled & finely chopped
1 handful pinenuts
2 large handfuls grated parmesan
extra virgin olive oil

Wash and dry your basil then place in a clean plastic bag. Pound with your fist or a meat mallet until the leaves are bruised – this help release the basil aroma and makes it easer to chop in the next step.

Place bruised basil, garlic and pinenuts on a large chopping board. Chop and keep on chopping until everything is finely chopped and starting to look like gremolata. Transfer to a mixing bowl and stir through enough olive oil to make a rough paste. Stir through cheese. Taste & season with plenty of salt and black pepper.

Enjoy immediately or drizzle with some more oil and keep in the fridge for up to a week.