Easy Eats Recipe: Orecchiette with almond-mint pesto and garlic fried courgettes

Orecchiette with almond-mint pesto and garlic-fried courgettes. Photo: Kelly Gibney

This bright and zingy pasta dish is a tasty way to use up the courgette glut of late summer. Courgettes fried quickly over a high heat gain some delicious browning while still retaining their fresh flavour.  Orecchiette is a lovely shape to use but you could use any short pasta in its place. You could also substitute basil or rocket for either of the herbs in the pesto.

Serves 4

For the pesto:

• Large handful fresh mint leaves
• Large handful fresh parsley leaves
• 1 small garlic clove
• ¼ cup roasted unsalted almonds
• ½ cup extra virgin olive oil
• Juice of 1 lemon (about 25ml)
• ½ cup finely grated Parmesan cheese
• Salt

For the pasta:

• 3 medium courgettes, sliced thinly
• 3 garlic cloves, minced
• Pinch dried chilli flakes
• 500g orecchiette pasta
• Olive oil for sautéing
• Salt for the pasta water
• Additional fresh mint leaves to garnish
• Cracked black pepper

Method

Use a food processor or a hand blender to blitz together all the pesto ingredients except the Parmesan cheese. Stir through the cheese, season well and set aside until ready to use.

Set a sauté pan over a high heat. Add a glug of olive oil and the sliced courgettes. Spread the slices out evenly as much as possible and then do not touch for 1-2 minutes to allow all of the vegetables on the bottom to brown well. Add the garlic and the chilli flakes. Toss the courgettes well. Cook for another minute or so and remove from the heat.

Bring a large pot of water to the boil. Add a tablespoon of salt along with the pasta. Cook until al dente. Collect 1/2 cup of the starchy pasta water and then drain the pasta. Add the pasta back into the pot along with the pesto. Add ¼ cup of the pasta water and toss all together to combine. Add the courgette slices and gently mix through.

Spoon onto a large serving platter, drizzle with some extra virgin olive oil, garnish with cracked black pepper and finish with some fresh mint leaves.

Cook’s note: Use more of the reserved pasta water to loosen up the pasta if it dries up too much before serving. The pasta water will revive it beautifully.

Photo: Kelly Gibney

Kelly Gibney is an Auckland-based food writer, photographer and cookbook author. Her latest book ENJOY: Food worth sharing with the people you love shares delicious and achievable ideas for making every meal memorable. She also shares weekly recipes via her newsletter.