I’m making it easy for you – Pasta With Zucchini and Pesto


You didn’t expect to see me back so soon did you? But here I am with a dish for you to make when you don’t have that much time or inspiration but are fed up with pasta, aglio and peperoncino or can’t stand another plate of pasta with butter and parmesan cheese for that matter. This doesn’t take much more time or effort to make and it tastes good. Not a dish that will revolutionize the world, you might even have it on your own list for easy and quick pasta dishes but for those of you who hasn’t, I invite you to enjoy a plate of pasta with zucchini and pesto.

I also have another thing to say, we have now announced the new Plate To Page Food Photography and Writing Workshop which will take place in Ireland in May next year, 2013, and that you can pre-register now to make sure to be one step closer to a possible space! And we also have a new blog/website that you must check out as well so do click over and take a look and why not pre-register to go to one of the most price worthy food related workshops there are out there!

Pasta With Zucchini and Pesto

4 servings

400 g/ 14 oz pasta
400-500 g/ 14-17,5 oz zucchini
3-4 tbsp pesto
extra-virgin olive oil

   Cook the pasta.

   While the water comes to a boil and the pasta cooks you slice the zucchini finely and fry the slices in olive oil until soft and golden. Stir often and remember to add salt at the beginning as that will bring out the excess water of the zucchini quicker.

   When the pasta is ready, drain it and add it to the ready zucchini with a tablespoon or two of its water, then add the pesto, mix well and it is ready to eat.

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