Hazelnut basil pesto Pasta with Charred Zucchini

Hazelnut basil pesto Pasta with Charred Zucchini - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Made with fresh Tagliatelle pasta

It is amazing that by cutting down on pasta and increasing the amount of vegetables, how satisfying a pasta dish can still be. This recipe has equal parts vegetables and pasta. The zucchinis are first chargrilled to bring out their flavour then sliced lengthwise to blend in with the pasta shape.

The basil and parsley pesto is made in a mortar and pestle to retain all the nutrients, but if short on time, you can use a blender. The roasted hazelnuts introduce a new delicate flavour and texture. The pasta is fresh. If you have time, make the pasta yourself, see my recipe, they only take 3 minutes to cook and worth the effort.

Enjoy my tagliatelle pasta with Hazelnut basil pesto and Charred Zucchini

Ingredients

11oz - 300g Tagliatelle
11oz - 300g charred zucchini
¼ cup - 60ml cream
1 large bunch of fresh basil
80g - ½ cup roasted hazelnuts
1 cup fresh parsley leaves
2 garlic cloves
½ cup - 60g toasted hazelnuts (or roast yourself)
⅔ cup - 150ml virgin olive oil
2.5oz - 70g Parmesan cheese
Salt and pepper

Steps

Step 1
First, let’s make the pesto.
If hazelnuts are raw, place the hazelnuts on a baking tray and roast at 180C until golden brown, approx. 7-10 minutes. Keep an eye on them as when they start to brown, they can burn very quickly. Remove skins by rolling between kitchen towels. Leave to cool. Keep a few nuts, crush them coarsely and keep aside for garnish later.
Step 2
To a blender or mortar and pestle, add the parsley, basil, garlic, salt and pepper. Crush or blitz as you add the olive oil. Add the hazelnuts and grated Parmesan, continue crushing or blitzing until you have a paste, set aside.
Step 3
Get a pot of water boiling to cook your pasta, salt once it has boiled.
Step 4
Trim and slice the zucchinis into 6 or 7 pieces, length wise. Coat each slice in olive oil using a pastry brush. Place a griddle on full heat and bring to a hot temperature. Place the lengths of zucchini to char on each side. You want them to still be firm in the centre but nicely charred on the outside. Season with salt and set aside. Slice down the middle lengthwise.
Step 5
Place your pasta in the water and cook al dente.
Step 6
Place a frying pan on medium heat. Add the cream, 4 tbsp pesto (you will have some leftover) and let it heat up to a simmer. Mix well, leave it to thicken a little then add the cooked al dente pasta, taste for seasoning and toss through with the charred zucchini. (if pesto is nicely seasoned, there should be no need to add extra)
Step 7
Serve on warm plates with garnishes of torn basil leaves and crushed hazelnuts.

Recipe tags: Hazelnut basil pesto Pasta

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