Green Tuxedo Pasta


Don't you think bow-tie pasta is cute :)
With these hot summer nights I don't generally feel like cooking, we went out for dinner last night and I made a plate of raw veggies with some beetroot dip the night before.
Tonight I really had to use these baby courgettes that were starting to look a little sad and a bag of spinach (there's always that rogue bag of spinach floating around the fridge).
So after a quick search through the cupboards I decided on a green veggies dressed up with bow-ties.

1 x brown onion
6 x baby courgettes
1 bag baby spinach
1/2 head of broccoli
1/2 cup fresh basil
2 x Tbs slivered almonds
2 cloves garlic
1/2 bag bow tie pasta
Pecorino Cheese (make sure it doesn't contain animal derived rennet)
Evoo, salt and pepper

Method in the Madness
Cook pasta according to packet instructions.
Finely chop onion and saute in evoo, slice broccoli into small florets and courgettes on the diagonal. Add to onion.
Finely chop spinach, garlic, basil and almonds to make a pesto. I think making the pesto by hand really makes a difference to the taste and reccommend it highly as seen here.
Drain pasta, reserving some of the liquid and add to saute pan, add pesto and stir. Add fresh grated pecorino, salt and pepper and toss.
I left mine to cool a bit so it was only warm when we ate it, it was really tasty and fairly healthy and there is enough left over for lunch tomorrow :)

As usual all ingredients, including the cheese and pasta, are all organic and try to be locally sourced.