Green Goddess Pasta


It’s going to be an evergreen summer…

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One of the best things about living in Australia is the amazing community support. Since having baby SK we have had midwives visit us at home, periodic visits to check on his development by the maternal child health nurse and finally being connected to other mothers with babies of similar age.

Baby SK and I have a great time at our mothers group. Little people all intrigued by each other and mums who are going through the same trials and tribulations and celebrating the same milestones. It’s a perfect setup for new friendships. 

I invited one of my friend and her gorgeous baby girl from mothers group for lunch. The weather gods were not going to be kind I already knew. It was going to be 37 degrees so lunch had to be refreshing but also easy to eat. So I decided to make a pesto pasta and a salad.

Last thing I wanted on a hot day was a greasy oily pesto. Adding lemon juice took the pesto a gazillion notches up. So without further ado, here’s the recipe.

Ingredients: 10   Cooking time: 15 minutes

Serves: 4

  • 400 gms of pasta (I used farfalle pasta)
  • One bunch of basil
  • 100 gms of toasted pine nuts
  • 125 gms of grated Parmesan cheese (extra for garnish)
  • 150 ml of extra virgin olive oil
  • Juice of one lemon
  • Two pods of garlic
  • One globe of broccoli, cut into small florets
  • One large zucchini, peeled into ribbons
  • Salt to season

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For the pesto, use fresh basil.  Wash the basil leaves and pat them dry. Drying the basil leaves maintains the green colour of the pesto.

In a food processor combine basil, pine nuts, Parmesan cheese, olive oil and lemon juice. Blitz all the ingredients until smooth, add more oil and lemon juice if needed. 

Cook the pasta as per packet instructions and keep aside.

Heat two tablespoons of olive oil in a pan. Add minced garlic, cook until aromatic. Now add the broccoli florets, cook until slightly tender. Then add the zucchini ribbons. Cook for another three to four minutes. 

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Now add the pasta and toss all the ingredients. Then add four to five tablespoons of pesto and mix well. Season with salt as required. 

Your lip smackingly delicious green goddess pasta is now ready to serve. Delicious to eat and so simple to make. Try this on a busy weeknight or a lazy weekend, you won’t be disappointed. 

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1 Comment

  1. Another amazing dish LSD!
    My husband and I both loved the twist of lemon, really changes up the usual pesto sauce we are used to!
    The shop had run out of zucchini – can you believe it, so I used green beans instead so we still had maximum greenery!
    Thanks, keep up the awesome creations! xxoo

    Like

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