Orecchiette with courgettes and hazelnut pesto recipe
A 20-minute dish that combines crisp courgettes, hazelnut pesto and orecchiette pasta. It's an easy summer dish you'll come back to again and again.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2 tbsp olive oil
- 8-10 baby courgettes or 4 medium, sliced into ½ cm rounds
- Juice of 1 lemon
- 400g orecchiette (if you can’t get this particular pasta, try fusilli)
- For the pesto
- 1 garlic clove, lightly crushed
- Large handful of fresh basil leaves
- 100g parmesan (or vegetarian alternative), roughly grated, plus extra to serve
- 120ml extra-virgin olive oil
- 175g toasted hazelnuts
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