Traditional Pesto Orecchiette

made with love
Easy Vegetables Minestrone
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Orecchiette with Roza’s Traditional Basil Pesto, zucchini and broccolini
A speedy vegetarian pasta perfect for a midweek meal option. Super tasty and salty, broccolini is perfect with zucchini and pesto tossed through pasta.
Course Dinner, Lunch
Cuisine Italian
Keyword pasta, pesto
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people
Ingredients
  • 400 g Orecchiette pasta
  • 1 bunch broccolini approx. 215g, chopped roughly
  • 1/2 tbs extra virgin olive oil
  • 1 medium zucchini approx. 190g halved lengthways and sliced thinly
  • 6 tbs Roza’s Gourmet Traditional Basil Pesto
  • 70g finely grated Parmesan
Course Dinner, Lunch
Cuisine Italian
Keyword pasta, pesto
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people
Ingredients
  • 400 g Orecchiette pasta
  • 1 bunch broccolini approx. 215g, chopped roughly
  • 1/2 tbs extra virgin olive oil
  • 1 medium zucchini approx. 190g halved lengthways and sliced thinly
  • 6 tbs Roza’s Gourmet Traditional Basil Pesto
  • 70g finely grated Parmesan
Instructions
  1. Cook the orecchiette in a large saucepan of boiling salted water for 8 minutes.
  2. Add the broccolini and cook for 4 minutes or until the pasta is al dente. Drain and set aside.
  3. While the pasta is cooking heat a pan over med to high heat. Add oil and zucchini, and salt to taste. Cook for 3 minutes or until soft. Remove zucchini from the pan and add to the drained pasta.
  4. Stir through Roza’s Traditional Basil Pesto. Divide between 4 bowls and top with grated parmesan and herbs.
  5. Enjoy!

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