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February 2015 Issue
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Courgette pesto fusilli

Courgette Fusilli. Photo: Mark Banham

Don’t you just love summer food! Through winter it seems to be all about slow roasting, reducing and simmering, but in summer all the best dishes seem to be a matter of finding some fantastic fresh ingredients (often just a matter of walking out to the veggie garden) and throwing them together into a tasty combo like this fusilli.

This dish works great hot or cold; as a light meal on its own, or paired with freshly caught salmon (see the hot-rock salmon recipe, October 2013) for a more substantial meal.

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Serves: Two

Weight: 1.1kg

Volume: 1l

Kilojoules: 8800

Cost: $12

Time: 20min

Ingredients

1tbsp olive oil

4tbsp (or one small pottle) basil pesto

4 medium sized courgettes, sliced lengthways

1/4 cup toasted pine nuts

1/4 cup grated Parmesan

500g fusilli* (AKA ‘spirals’ or ‘twirly pasta’)

Salt and pepper

Method

Bring a medium pot of water to the boil, add the pasta and cook until al dente. Drain and set aside.

Heat the oil in a frying pan, then add the courgette slices. Fry until golden brown, remove and set aside. Add the pine nuts and fry lightly – don’t turn your back on them, they go from perfectly cooked to black in a matter of seconds!

Stir the pesto through the pasta, then add the fried courgette and pine nuts. Garnish with shaved parmesan and a little salt and pepper.

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