Takes approximately fifteen minutes plus ten minutes cooking time

Ingredients:

One large courgette

100ml white wine

60g pine nuts

60 g parmesan

2 cloves of garlic

100g fresh basil leaves

100ml good extra virgin olive oil

Two tablespoons grated parmesan

Two tablespoons of creme fraiche

Method:

1. Dry fry the pine nuts in a frying pan moving frequently until golden brown, put into blender.
2. Add basil, parmesan, olive oil, & garlic and blitz until well mixed.
3. Chop courgettes into ’rounds’ and fry in a little olive oil until lightly coloured, add the white wine to deglaze the pan then pour in your pesto and warm through.
4. While this is warming, cook your fresh pasta (we like tagliatelle or spaghetti but you could use penne or any other pasta you prefer) in boiling water until al dente.
5. Add the creme fraiche to the courgettes & pesto and mix, drain the spaghetti and add these to the sauce.
6. Mix through and serve immediately.

“Great as left overs for lunch the next day so make a little extra for everyone!”