RECIPE :: courgette linguine with sun-dried tomato pesto

nutty rice cakes : courgette linguine : choux pastry balls

I never used to appreciate courgettes until a friend of mine, Bryony, served me one of her easy dishes of chopped green vegetables lightly cooked and lightly salted. The flavours were glorious, so simple yet so tasty. This dish takes that simplicity and adds some sun dried tomato based pesto to give it even more flavour. The book contains another recipe for pesto that can be used here.


4 cloves of garlic,
150g of pine nuts,
1 handful of fresh basil,
6 sun-dried tomatoes,
4tbsp of olive oil,
½ tsp salt and
¼ tsp black pepper.

3 medium courgettes and
1tsp of salt.

1) To make the pesto; the trick in making pesto is to avoid blending it too long or you’ll end up with a paste. This can be best achieved by blending the ingredients in small batches then mixing them together at the end. So blend away to get your pesto.
2) To make the linguine; top ’n’ tail the courgettes then cut into long thin strips (a mandolin can help). You should end up with spaghetti like pasta.
3) Bring a saucepan of water to a vigorous boil and add in the courgettes and boil for 15-20 seconds. Immediately drain and place the courgettes into a warm bowl. Stir in the salt.
4) To serve you can either mix the pesto into the courgettes or place on the side of the dish. This dish is too summery to eat inside so if it is sunny sit in the sun and enjoy.