Zucchetti with grilled artichokes and rocket and mint pesto
Spaghetti tangles with zucchini spirals (“zucchetti”) in this meat-free pasta dish, which can be served hot or cold. For an even more substantial meal, add fried halloumi, leftover roast chicken or barbecued lamb chops.
Ingredients
1 cup rocket
1 cup mint leaves, plus extra to serve
½ cup finely grated pecorino
¼ cup pitted pistachios
1 garlic clove, chopped
¼ cup extra virgin olive oil
200g spaghetti
200g spiralised zucchini
6 long-stemmed marinated artichokes
lemon wedges, to serve
Method
Step 1
For the pesto, combine the rocket, mint, ¼ cup of the pecorino, pistachios, garlic and oil in a small food processor. Season to taste with salt, and process until smooth. Set aside.
Step 2
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Place the zucchini in the base of a colander. Pour over the cooked pasta and gently toss to wilt. Once drained, place the spaghetti and zucchini in a large bowl, add the pesto and gently toss to coat.
Step 3
Preheat a chargrill pan over high heat. Add the artichokes and cook for 3 minutes each side or until charred. Serve the pasta, topped with artichokes, mint leaves and lemon wedges.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
This lemony pasta is a zingy dish you’ll crave (and make) all year round
- < 30 mins
- Julia Busuttil Nishimura
More by Jessica Brook
This Friday night fakeaway is a vegetarian take on a Japanese favourite
- 30 mins - 1 hr
- Jessica Brook
The bolognese glow-up: Three easy ways to elevate your favourite pasta dish
- 30 mins - 1 hr
- Jessica Brook
This TikTok-famous manti-style lamb pasta could be your new crush
- 30 mins - 1 hr
- Jessica Brook
Creamy chipotle-tomato soup with crispy chorizo and toasted seeds
- < 30 mins
- Jessica Brook