This easy and quick Zucchini Pesto Pasta is a tasty family dinner during zucchini season and this is perfect for a meatless dinner option! Read about the pasta we used to make it much lower in carbs, and also other tips for making this a lower-carb dish.
INGREDIENTS
- 500g dry spaghetti
- 1 cup (250ml) extra virgin olive oil
- 1 bunch basil, leaves picked, plus extra leaves to serve
- 1 bunch flat-leaf parsley, leaves picked
- 1 cup roasted oily nuts (we used cashews, pine nuts, and macadamias)
- 150g finely grated parmesan
- 3 small zucchinis, trimmed – 2 roughly chopped, 1 thinly sliced on a mandoline
- Finely grated zest & juice of 1 lemon
- 30g unsalted butter
- 2 balls of burrata cheese, torn
METHOD
- Place a large saucepan three-quarters full of cold salted water over high heat. Bring to the boil and add the pasta. Return to the boil, then simmer for 2 minutes less than the packet instructions. The pasta will finish cooking when in the pan.
- Meanwhile, to make the pesto, place oil, and 1/2 tsp salt in a blender and whiz for 1 minute to froth up the mixture (this helps to retain the color of the herbs). Add the herbs and whiz to combine. Add the nuts and whiz to finely chop. Add half of the parmesan, 2 chopped zucchini, and lemon zest, and whiz until combined. Season to taste with lemon juice and salt. Pesto can be stored in an airtight container in the fridge for up to 1 month.
- Drain pasta, reserving 1 cup (250ml) of cooking liquid. Return pasta to the saucepan with sliced zucchini, butter, and 1/4 cup (60ml) cooking liquid. Spoon in as much pesto as you like and add more cooking liquid to loosen if needed. Toss gently to combine and season to taste. Divide among plates and scatter with extra basil leaves, torn burrata, remaining 75g parmesan, and freshly ground black pepper to serve.
