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Tagliatelle with pumpkin seed and courgette pesto recipe

4 ratings

Homemade pesto always looks impressive and can really elevate a simple pasta dish, yet it's so easy to make. This recipe features toasted pumpkin seeds and garlicky fried courgettes, alongside pecorino, lemon and fresh herbs. Try it with any pasta for a quick summery meal. See method

Serves 4
Takes 35 mins plus cooling
615 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

2 tbsp olive oil
3 courgettes, trimmed, 1 diced, 2 peeled into ribbons and seedy core diced
2 garlic cloves, finely chopped
400g tagliatelle
55g pumpkin seeds
30g pack fresh basil
50g pecorino, grated, plus extra to serve (optional)
½ lemon, zested and juiced, plus extra juice to serve (optional)
60g pack wild rocket
25ml extra-virgin olive oil

1 of your 5-a-day and a source of protein

Each serving contains

Energy
2585kj
615kcal 31%
Fat
20g 29%
Saturates
4g 22%
Sugars
6g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 82.1g Protein 22.2g Fibre 7.3g

Method

Heat 1 tbsp oil in a frying pan over a medium heat and cook the diced courgette for 5 mins, stirring frequently. Add the garlic, then cook for a further 10 mins or until softened and turning golden. Set aside for 10 mins to cool a little.
Cook the pasta to pack instructions. Drain, reserving a mugful of pasta water, then return to the pan.
Meanwhile, dry-fry the pumpkin seeds in a frying pan over a medium heat for 5-10 mins until toasted, shaking the pan occasionally. Tip 50g into a food processor, reserving the rest. Add most of the basil (reserving a few small leaves), the pecorino, lemon zest and 30g rocket to the processor and blitz to finely chop. Add the cooked courgette, the lemon juice and some seasoning, then, with the motor running, slowly pour in the extra-virgin olive oil and blitz to a thick, chunky pesto. Set aside 100g in a lidded container in the fridge for up to 2 days for our pesto-crusted fish recipe, see tip below.
Heat the remaining oil in the frying pan over a high heat, then stir-fry the courgette ribbons for 4-5 mins until softened and starting to colour.
Stir the pesto through the cooked pasta, loosening with the pasta water as needed. Stir through the courgette ribbons and remaining rocket, then divide among bowls. Top with the reserved toasted seeds, extra grated pecorino and a squeeze of lemon juice, if you like.

Tip: Use the leftover pesto to make our pesto-crushed fish recipe.

Freezing and defrosting guidelines

Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta recipes