NewsBite

Advertisement
Good Food logo

Zucchetti with grilled artichokes and rocket and mint pesto

Jessica Brook
Jessica Brook

Advertisement
Zucchetti with grilled artichokes and rocket and mint.
Zucchetti with grilled artichokes and rocket and mint. James Moffatt

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.

Advertisement

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

  1. 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.

  2. 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.

  3. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jessica BrookJessica Brook is a recipe writer.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jessica Brook

Original URL: https://www.theage.com.au/goodfood/recipes/zucchetti-with-grilled-artichokes-and-rocket-and-mint-pesto-20240503-p5foua.html