ORECCHIETTE WITH PISTACHIO PESTO, PEAS, ZUCCHINI & MINT - Cuisine Magazine - From New Zealand to the
The little ‘ears’ of orecchiette are great for catching the pesto and peas in swirling little mouthfuls. At this time of the year there are plenty of zucchini t
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Ingredients
- 2 tablespoons olive oil
- 5 zucchini, cut into thin rounds
- 2 cloves garlic, thinly sliced
- a good handful of herbs (basil, mint, chervil, parsley etc)
- 400g orecchiette, or use penne, rigatoni etc
- 2 cups frozen peas
- ½ cup pistachio pesto
- extra parmesan for grating, if using
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