Black Doris pesto with courgette, cherry tomato fettuccine and Parmesan

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Fettuccine
Couple
350g
Family
500g
Black Doris pesto
Couple
1 pottle
Family
1 pottle
Rocket
Couple
1 bag
Family
1 bag
Garlic
Couple
4 cloves
Family
6 cloves
Cherry tomatoes
Couple
Half or a third
Family
Half or a third
Courgette
Couple
1
Family
2
Parmesan
Couple
1 packet
Family
1 packet

This one is going to be fast. Slice the courgette as thin as you can, it’s pretty much raw in the pasta.

The pesto is from local supplier, Black Doris, located just down the road in Governor’s Bay.

*Cherry tomatoes are a shared ingredient. If you’re on the Wellington or 5 night use a third. If you’re on the 3 night, use half for each dish.

Instructions

1

Bring a large pot of salted water to the boil and cook pasta as per packet directions (stirring regularly for 12 to 13 minutes).

 

2

While the water is coming to a boil, mince the garlic.

Wash the cherry tomatoes and cut them in half.

Remove the top from the courgette, cut in half lengthwise, then very thinly slice.

3

Once the pasta is cooked, strain and toss in a little olive oil to prevent sticking.

Working quickly return the pot to a medium-low heat, add a good splash of olive oil. Cook the garlic for 30 seconds, then throw in the cherry tomatoes and courgette and cook for another 30 seconds. Add the pesto and mix well.

Add the pasta and rocket, again mix well so the rocket wilts slightly, taste and add salt, if required.

 

4

Serve pasta sprinkled with Parmesan.

 



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