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