Name: Hazelnut pesto and zucchini shells
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Pesto; 1 cup basil leaves; 1/3 cup hazelnuts, roasted; 1/3 cup olive oil; 1/4 cup grated parmesan; 1 clove garlic, chopped; 375 gram large shell pasta; 2 tablespoon olive oil; 2 zucchini, sliced into ribbons; 100 gram feta, crumbled; 1/4 cup torn mint leaves

Hazelnut pesto and zucchini shells

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

Pesto

1 cup basil leaves

1/3 cup hazelnuts, roasted

1/3 cup olive oil

1/4 cup grated parmesan

1 clove garlic, chopped

375 gram large shell pasta

2 tablespoon olive oil

2 zucchini, sliced into ribbons

100 gram feta, crumbled

1/4 cup torn mint leaves

Method

1.Cook pasta in a large saucepan boiling, salted water following packet instructions. Drain well. Return to pan and keep warm.

2.PESTO: Meanwhile. combine basil, nuts, oil, parmesan and garlic in a food processor. Process until a paste forms. Set aside.

3.Heat oil in a large frying pan on high. Saute zucchini for 1-2 minutes, until tender. Set aside.

4.Toss zucchini, pesto and half the feta through the hot pasta. Season to taste. Serve with remaining feta and mint leaves.

Roast hazelnuts in a moderate oven, 180°C. for 4-5 minutes. Skin can be removed, if necessary.
Note

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Ingredients

Method

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