Pesto pasta salad
Pesto pasta was something I grew up on and will be a dish that I will never tire of. I personally like to serve this dish called as more of a pasta salad, but of course enjoy hot if that is your preference.
Serves 2
– 1 large courgette
– 1/2 head Broc
– 150g peas
– 200g pasta (I’m using rigatoni)
– 125g fresh pesto
Garnish
– toasted pine nuts
– Lemon zest
– Drizzle of extra virgin olive oil
Sliced the courgette into discs and chop your broccoli into small florets. Add to the air fryer or lined baking tray, add a little salt, pepper and a drizzle of olive oil. Roast 200° for 8 to 10 minutes until it gets a beautiful charred. Check halfway to give them a shake.
Cook the pasta as per instructions, dry pasta normally takes around 10 minutes. Make sure your pasta water is nice and salted as this will help season the pasta. For the last 30 seconds of cooking add the frozen peas, then drain everything.
Simply mix pasta, peas, chard veg and the pesto together with a good amount of salt and pepper
Simply toast your pin nuts in a dry pan until they turn golden.
Top Your pasta with some lemon zest, the toasted pinenuts and a drizzle of extra virgin olive oil