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Ingredients
Method
- 150g casarecce or strozzapreti pasta
- 2 tbsp olive oil
- 1 zucchini, ribboned with a vegetable peeler
- 3 tbsp quality green pesto
- ½ diced avocado
- Shaved parmesan, to serve
- Cook the pasta in salted water until al dente, then drain. Transfer to a bowl and mix in 1 tbsp of olive oil. Heat the remaining oil in a frying pan and cook the zucchini for 2 mins, or until wilted.
- Place the zucchini, pasta and pesto in a bowl and season. Toss to combine, then gently stir in the avocado and divide between two plates. Top with shaved parmesan and enjoy!
10 mins
2 serving
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