Zucchini Pesto Pasta

INGREDIENTS:
For 4 servings
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2 zucchini's sliced thinly (thinnest setting on a mandolin)
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1 tbsp olive oil
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400g Strozzapreti Pasta (or other paste)
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1 can butter beans
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salt and pepper for seasoning
Pesto:
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2 cups (60g) fresh basil
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1 cup parsley (30g) leaves
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2 garlic cloves, chopped
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1/4 cup (40g) toasted pine nuts
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3 tbsp vegan parmesan
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1/4 cup (60ml) olive oil
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2-3 tbsp lemon juice
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1/2 tsp salt and sprinkle of pepper
DIRECTIONS:
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Preheat oven to 180 degrees (C) fan-force and line a baking tray with baking paper.
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Make Pesto: Add the pesto ingredients to a food processor and blend for 1 minute. Scrape down the sides and process again for another 30 seconds, until smooth (set aside).
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In a large bowl, gently toss sliced zucchini with oil and season with salt and pepper. Spread evenly on baking tray and bake for 10 minutes (until translucent and slightly charred - flip after 5 minutes.
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Meanwhile, cook pasta in salted water (to packet instructions - making sure its al dente).
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Drain the pasta but keep 1 ladle of pasta water. Add the pasta, pasta water, butter beans and pesto to a large bowl and stir gently.
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Serve immediately with the roasted zucchini and fresh herbs on top!