Super Green Pesto Pasta

You won't regret making your own pesto over the shop-bought variety. It has so much more flavor and vibrancy that you may never buy it again.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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50 grams (2 ounces) basil leaves

30 grams (1 ounce) Parmesan cheese, grated, plus extra to serve

50 grams (2 ounces) pine nuts, plus extra to serve

1 large garlic clove

85 milliliters (1/3 cup) extra-virgin olive oil, plus extra for frying

2 zucchini, diced

300 grams (10 ounces) frozen peas

500 grams (1 pound 2 ounces) fresh tagliatelle


Special equipment:
Food processor, frying pan, saucepan
  1. In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
  2. Heat a little oil in a frying pan and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
  3. Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.
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