Zucchini and Pasta Pesto Salad
Zucchini and Pasta Pesto Salad



  • 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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