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!
1tbspextra virgin olive oil, plus more for drizzling
2tsprosemary, finely chopped
1-2garlic cloves, finely chopped or minced
Juice of ½ lemon
500gorecchiette or conchiglie pasta (small shell pasta)
80gpesto
2tbspgrated 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.