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Squash and Zucchini Pesto Pasta

By Director – Josh Ball ·  · 3 min read

Squash and Zucchini Pesto Pasta

Summer dishes just aren't the same without our vibrant squash and zucchinis! Despite being rejected by the supermarkets due to their unrealistic beauty standard, they are still jam-packed with vitamins, nutrients, and delicious flavours.
@cookedbyclauds has showcased the versatility of our squash and zucchinis by turning them into a simple yet hearty pesto pasta, perfect for your summer picnic spread!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Modern Italian
Servings 6 -8 servings

Ingredients
  

  • 2 small yellow squash
  • 1 medium zucchini
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 2 tsp rosemary, finely chopped
  • 1-2 garlic cloves, finely chopped or minced
  • Juice of ½ lemon
  • 500 g orecchiette or conchiglie pasta (small shell pasta)
  • 80 g pesto
  • 2 tbsp grated parmesan cheese
  • Salt and pepper to season

Instructions
 

  • Cut squash and zucchini in half lengthwise, then thinly slice or mandolin. Lay slices on a towel and pat dry.
  • Cook the pasta in a pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.
  • In a large pan, heat the oil over medium heat. Add garlic and rosemary and stir until fragrant. Add the squash and zucchini and season with salt and pepper. Keep stirring to allow squash and zucchini to cook on both sides.
  • Add the lemon juice before transferring pasta and some pasta water into the pan. Stir in the pesto to coat the pasta. Stir through grated parmesan and season to taste.
  • Serve to your liking with more oil, parmesan cheese or lemon juice.
Keyword Cheesy, Citrus, Nutty

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