Pasta with Pesto My Way

Ingredients for Pasta with Pesto My Way

• 2 medium courgette (about 230g total)

• 230g boiling potatoes, peeled

• 350g rotini or penne

• 170g green beans, trimmed and halved (about 350ml )

• 2 ears corn, kernels cut off (about 350ml )

• 1 tablespoon olive oil

• 575ml cherry tomatoes (12 to 400g )

• 240ml Kemp's pesto

• Toasted bread-crumb topping for pasta

• an adjustable-blade slicer with 1/4-inch julienne attachment

Cut courgette into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.

Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and courgette.

Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.

Reserve 240ml pasta-cooking water, then drain pasta with vegetables.

Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 80 to 120ml . Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.