Zucchetti with grilled artichokes and rocket and mint pesto

Name: Zucchetti with grilled artichokes and rocket and mint pesto
Cook time: 30 min
Yield: 4
Cuisine: Italian
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

Jessica Brook

May 13, 2024

Zucchetti with grilled artichokes and rocket and mint. James Moffatt

easyTime:< 30 minsServes:4

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.