Zucchini Pesto Whole Wheat Pasta with Cherry Tomatoes

Instructions

1. 1

   Bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Reserve about 150 ml of pasta cooking water, then drain the pasta.

2. 2

   While the pasta cooks, wash the zucchini and grate or roughly chop it. Halve the cherry tomatoes and set them aside.

3. 3

   Toast the pine nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove from the pan immediately.

4. 4

   Make the zucchini pesto: add the zucchini, fresh basil, toasted pine nuts, Parmesan cheese, olive oil, garlic, lemon juice, salt, and black pepper to a food processor or blender. Blend until mostly smooth, adding a small splash of reserved pasta water if needed to loosen the sauce.

5. 5

   Return the drained spaghetti to the pot or a large pan over low heat. Add the zucchini pesto and toss well to coat the pasta evenly.

6. 6

   Add the cherry tomatoes and a little reserved pasta water as needed until the sauce is glossy and coats the spaghetti nicely.

7. 7

   Taste and adjust seasoning if needed. Serve warm, optionally topped with extra Parmesan, basil, or pine nuts if desired.