recipes
Roasted tomato and zucchini pasta with pesto and pistachios
Serves: 2
Ingredients
- 200g cherry tomatoes
- 2 tbsp olive oil
- Fresh seasoning
- 150g gluten-free pasta
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 small zucchini, diced
- 4 cloves garlic, crushed
- 2 tbsp pesto
- 200ml plain yogurt
- 50g pistachios, crushed
- Grated Parmesan cheese (optional)
- Rocket leaves for serving
Method
Start this recipe by placing the cherry tomatoes on a baking tray. Drizzle with 1 tablespoon olive oil and season well with salt and pepper. Place in the oven at 200`c and cook for 10 minutes. Meanwhile, heat the remaining oil in a pan and sauté the onion and garlic for 5 minutes. Add in the zucchini and continue to cook for a few minutes to soften. Stir in the pesto and plain yogurt and take off the heat. Cook the gluten-free pasta in a pan of boiling water and drain. Add the cooked pasta to the zucchini and mix to coat in the sauce. Serve the pasta into deep bowls and spoon over the roasted cherry tomatoes. Sprinkle over the crushed pistachios and grate over some Parmesan cheese. Decorate with rocket leaves before serving.
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