Spaghetti with Pistachio Pesto and Courgette

A simple dish made with only a handful of ingredients, it's the perfect summer recipe. Made with just pistachios, olive oil and salt, the pistachio pesto is the star of the show. Paired with a grating of parmesan and chargrilled courgette, the dish celebrates the simplicity of a paired back dish made with high-quality ingredients.

This recipe was created by our friends at Maison Bremond.


Ingredients 


Method 

  1. In a bowl, mix the courgette slices with 4 tbsp of oil, salt and pepper.
  2. Sear them on the grill until they have chargrilled markings on them.
  3. Cook the spaghetti for 10 minutes until al dente. Save a ladle of pasta cooking water. Drain them and return them to the pan with the remaining oil.
  4. In a large sauté pan, melt the butter, and add the pasta, saved pasta cooking water, courgette slices and the parmesan.
  5. Add the herbs, salt and pepper then off the heat, stir in the pistachio pesto and serve.
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