Pasta pesto zucchine e tonno

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more budget-friendly.

Preheat the oven to 400°F (200°C).

Slice courgettes into rounds and place on a baking sheet.

Drizzle olive oil over the courgettes and season with salt and pepper.

Roast courgettes in the oven until tender and slightly caramelized, about 20-25 minutes.

Cook pasta in a large pot of salted boiling water until al dente, according to package instructions.

Reserve some pasta water, then drain the pasta.

In a food processor, combine roasted courgettes, basil, garlic, pine nuts, and parmesan cheese.

Blend until smooth, adding olive oil gradually to reach desired consistency.

Taste and adjust seasoning with salt and pepper as needed.

Toss the cooked pasta with the courgette pesto, adding reserved pasta water as necessary to loosen the sauce.

Serve immediately, garnished with extra parmesan and fresh basil.

Cooking Techniques

Spice Level:

Allergens