Cooking and preparation time approx: 30 minutes – Serves 4
- 300g linguine – Fungo Tartufo*
- 250g courgettes cut into thin strips
- 4 tablespoons olive oil – Zakynthian*
- 1 Jar of pesto alla genovese – La Favorita*
- 80g parmesan cheese*
- 200g cherry tomatoes
- 1 lemon, zest and juice
- Chopped parsley to garnish
Heat the olive oil and gently fry the courgettes on both sides until golden brown. Remove from the pan and place to one side.
In a large pan of salted boiling water add the linguine and boil for approximately 7-8 minutes until cooked. Remove one ladle full of the water and place in a separate small bowl.
Drain the linguine and return to the pan. Add the jar of Pesto Alla Genovese, the courgettes and cherry tomatoes and toss well. If the sauce seems a little thick you can add some or all of the water reserved from the linguini. To Serve, sprinkle with parmesan cheese, lemon and parsley.
Also delicious with roasted pine nuts!
Source material HERE