I absolutely love pesto, but I do find it a bit rich, so
I created this when I was playing around trying to add to it. The buttery
flavour of the courgette goes perfectly with the rich pesto, while the
sharpness of the broad beans livens it all up a bit. In this case I used rocket
pesto (my mum, knowing what a pesto fiend I am, is always buying me new and
exciting flavours) but you could easily just use ordinary pesto if that’s what
2 medium-sized courgettes
A double handful of broad beans (fresh or frozen)
3-4 tablespoons of rocket pesto, or ordinary green pesto
Parmesan and/or cheddar, to serve
First of all, get the broad beans boiling in a pan of
salted water. Once they’ve come to the boil (this will take longer if they’re
frozen), start boiling the pasta in a separate pan, according to the
instructions on the packet. Coarsely grate the courgette – if you’ve got a food
processor with a grater attachment then this will do the job very quickly, but
otherwise you could just use a cheese-grater.
Once the broad beans have boiled for about five minutes,
no more, drain them and pop them back in the pan with a bit of butter, salt and
pepper. Add the courgette and stir gently on a low heat.
When the pasta is ready, drain it and return it to the
pan. Stir through the pesto with a quick splash of olive oil and a handful of
grated Parmesan, and once the cheese has melted, add the vegetables and melted
butter. To serve, sprinkle with black pepper and grated cheddar – delicious!