Courgette and tomato pasta with homemade walnut pesto

If we told you this was the best pasta dinner ever, we may be exaggerating, but only a little bit. The homemade walnut pesto adds beautiful flavour to the dish, but the fried courgettes are the true hero!

By Nici Wickes
  • 35 mins cooking
  • Serves 2
  • Print


  • 2 medium courgettes, sliced into very thin rounds
  • Oil, for frying
  • 100 g assorted cherry tomatoes
  • 2 garlic cloves, thinly sliced
  • 1/4 cup dry white wine
  • Salt and pepper, to season
  • 125 g dried pasta
  • Bread, to serve
Walnut pesto
  • 1/4 cup walnuts
  • 2 handfuls basil leaves
  • 1/2 tsp salt
  • Lemon juice
  • 1/4 cup quality olive oil


  • 1
    Make the pesto by blending all of the ingredients together. Taste for seasoning and add more lemon juice or salt for punch.
  • 2
    Bring a large pot of well-salted water to boil. While this is happening, fry the courgettes in some oil until well browned. This can take some time but the pieces will brown quickly once they start to turn golden. Remove from the pan. Add whole tomatoes and garlic to the pan, cooking for 2-3 minutes, then splash in the wine and simmer until the tomatoes soften but remain whole. Season with salt and pepper.
  • 3
    Cook the pasta until al dente (which means it's no longer chalky but still has bite to it), scoop out ¼ cup of pasta water and drain the rest.
  • 4
    Add the pasta and reserved pasta water to the tomatoes, tossing to combine. Sprinkle over the fried courgettes and serve topped with pesto and plenty of bread to mop up the juices.

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