Quick Courgette and Almond Pesto Pasta

Crafting a truly delicious and satisfying vegetarian dinner in under thirty minutes is absolutely achievable, and this recipe stands as a testament to that. We’ve meticulously designed this courgette and almond pesto pasta to maximise efficiency, enabling you to cook a complete, stress-free meal even on the busiest of evenings. The secret lies in simultaneously bringing the pasta water to a boil and preparing the courgettes, whilst the vibrant pesto comes together in mere moments. There are no significant idle periods, with each step thoughtfully integrated to flow seamlessly into the next. This streamlined approach ensures that from initial prep to serving at the table, you won’t exceed the 30-minute mark, offering a fresh, flavour-packed, and incredibly gratifying dish. It’s a smart way to enjoy seasonal ingredients and healthy cooking, even when time is tight.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 5.6 oz (160g) short or long pasta (e.g., linguine, fusilli)
• 1 medium courgette (approx. 5.3 oz / 150g)
• 0.9 oz (25g) blanched almonds (toasted)
• 0.5 oz (15g) grated Parmesan cheese
• A small bunch of fresh basil (approx. 10 leaves)
• 1 small garlic clove
• 1 fl oz (30ml) extra virgin olive oil
• Fine sea salt and freshly ground black pepper to taste

Method

1. Bring a large pan of generously salted water to a rolling boil; add the pasta and cook according to packet instructions until al dente.
2. Meanwhile, wash and trim the courgette, then cut it into small cubes. In a non-stick frying pan, heat a dessertspoon of extra virgin olive oil and sauté the courgette for 5-7 minutes until tender yet still slightly crisp.
3. In a food processor or blender, combine the sautéed courgette (reserving a tablespoon for garnish), the toasted almonds, Parmesan cheese, basil leaves, and the garlic clove.
4. Blitz until smooth, gradually adding the remaining extra virgin olive oil, until you have a creamy and consistent pesto. If necessary, add a tablespoon or two of the pasta cooking water to adjust the consistency. Season with salt and pepper to taste.
5. Drain the pasta, reserving about a quarter of a cup of the cooking water. Transfer the pasta directly to the frying pan where you sautéed the courgette (or a large serving bowl).
6. Add the courgette pesto and gently toss to combine thoroughly, incorporating a little of the reserved pasta cooking water if the sauce appears too thick.

Serving & Leftovers

Serve the pasta immediately, garnishing each plate with the reserved courgette cubes and, if desired, a few shavings of Parmesan and some crushed almonds. Any leftovers can be stored in an airtight container in the fridge for up to 1 day, though it is best enjoyed fresh.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

This recipe perfectly demonstrates how simple ingredients can create delicious, nourishing meals, even when time is limited. Integrating it into your weekly routine can streamline meal planning and guarantee satisfying, fuss-free dinners.