Monday, 3 January 2011

Courgette Mushroom and Pesto Pasta









Courgette Mushroom and Pesto Pasta 

250g spaghetti 

1 courgette, julienned 
200g mushrooms, sliced 
zest of 1 lemon and juice from 1/2 lemon 
3 tbsp basil pesto 
parmigiano shavings 
Olive oil 

Cook the spaghetti according to the pack instructions. 
Heat the olive oil in a pan and saute the courgette and mushrooms for 5 minutes or until softened. Add pesto and lemon zest. 
Drain the pasta and return to the pan along with 2 tbsp pasta water. Season to taste. 
Serve with the parmigiano and sprinkling of extra virgin olive oil.