Courgette Pesto-y Penne Recipe | Abel & Cole

Courgette Pesto-y Penne

Cooking time
Serves2-4 people
Courgette Pesto-y Penne

This recipe is a winner with those who think they don't like courgettes. Serves as many or as few as you like.

3 ratings


  • Pasta (penne works well here)
  • Garlic, peeled and finely chopped
  • A courgette or two
  • A lemon
  • Fresh mint leaves (or any soft, green herb like basil, chives or chervil)
  • Toasted pinenuts
  • A smallish red chilli (or you could use chilli flakes, a splash of Tabasco or even chilli powder)
  • Olive oil
  • Freshly grated parmesan or a soft crumbly goat's cheese
  • Sea salt and black pepper
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1. Cook up a batch of pasta. Drain. Add a splash of olive oil, garlic, the juice and zest from the lemon. Season with sea salt and a good bit of black pepper.
2. Coarsely grate the courgette into the pasta. Add the chilli punch (finely chopped red chilli or an alternative – this wakes the courgette up a bit). Fold it all through.
3. Pile onto plates. Drizzle a touch more olive oil over the heap. Then, top with the cheese and tart it up with some mint or other herby leaves and toasted pinenuts. Dive in!
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