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Ingredients
4 tablespoons extra virgin olive oil
2 zucchinis, cut into ribbons using a vegetable peeler
6 tablespoons good-quality basil pesto
2 avocado, smashed into a paste
Shaved parmesan, to serve
Salt and cracked pepper, to serve
Method
Cook pasta according to packet instructions, drain and set aside.
Heat the remaining olive oil in a large frypan over medium-high heat. Add the zucchini and cook for 1-2 minutes, stirring occasionally, until just wilted.
Place the pasta, zucchini, avocado and pesto in a bowl, season to taste with sea salt and freshly ground black pepper, then toss gently to combine.
Serve with shaved parmesan and extra cracked pepper (optional).
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