Zucchini Pesto Pasta

Pesto pasta, pine nuts, olives = one of my favourite things to eat in the WORLD. I do love my tomato sauce, and often that is what I make since a) I love it and b) it is low fat. Being a special occasion however, I made myself pesto pasta while everyone else ate their rack of lamb and cheese. This recipe is fast to make and involves very little time to make it as there is no dehydrating or soaking nuts. So, to make this recipe, you will need..

For the Sauce
1/4 cup Sage leaves
1/4 cup Oregano leaves
1 cup Basil leaves
1/4 cup Thyme leaves
1 zucchini
8 green olives
1 garlic clove
Black Pepper

For the Pasta and Toppings (for one person servings)
Some spiralized zucchini (about 1 1/2)
5 Green pitted olives
5 Red pitted olives
2 tbsp Pine nuts
1/4 cup Sun-dried Tomatoes

 

To make the sauce, first blend together all of the herbs, pepper, garlic, and olives. Than, add in the pine nuts, and once that has been blended up, add in the zucchini; if you need to add a little water you can but not too much! You do not need to peel the zucchini, since it will just add to the colour and taste of the sauce.

Now, the sauce will make enough for a couple of people, so this next part can be entirely up to you on how much you want; these next instructions will make enough for one person. First, spiralize 1 1/2 zucchini. If your zucchini are green, not yellow, feel free to peel them that way to looks nice with your pesto pasta (white noodles, green sauce); it is entirely up to you though. Slice your olives in half, and using scissors, make your sundered tomatoes into strips. Add the olives, pine nuts, and sun-dried tomatoes to your pasta and mix together. You can save some to put on top if you would like. Add the sauce and give it a mix.

Use Sunflower olive cheese,
Julia