Preheat oven to 180 C. Slice zucchini into rounds about 5mm thick. Spread out over a large oven tray lined with baking paper. Drizzle over 1-2 tbsp extra virgin olive oil and toss around to coat, making sure to spread the zucchini out again evenly. Place in the oven to roast for approximately 25 minutes, or until super soft and starting to brown.
While the zucchini is cooking, cook the Pulse Pasta in a large pot of boiling water, according to packet instructions. Drain, then return to the pot.
Add the pesto, 1 tbsp extra virgin olive oil and a good squeeze of lemon juice to the pasta and stir to combine. Let it sit aside until the zucchini is cooked. Once the zucchini is ready, add this to the pot as well and place the pot over a low heat. Stir everything together again, letting the zucchini break up a little through the pasta. Season with salt and pepper.
When the pasta is warmed through, divide it between two serving bowls and garnish with rocket, parmesan and pine nuts. Serve!
*to toast pine nuts, simply spread out over an oven tray and toast in the oven at 180 C for about 5 minutes.*I recommend using a classic basil pesto in this recipe, however you could mix it up and use something different like a sun dried tomato pesto! For a nice zesty home made pesto, check out my recipe for Lemon Basil Pesto.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!
Pesto Pulse Pasta with Roasted Zucchini https://nourisheveryday.com/pesto-pulse-pasta-roasted-zucchini/