zucchini pesto pasta

Who knew peas could be so polarising? During our fabulous stay with darling Netsky and Andy on Waiheke the subject of peas came up when discussing the strictness of our parents at the dinner table, growing up. Netsky loathed peas and would store them in her cheeks like a squirrel, before disposing of them later. Meanwhile I bloody loved peas, so much more than say, carrots, and gobbled them up. And so, today I was having a fossick in the fridge, trying to avoid a trip to the supermarket and found a last zucchini begging to be used along with the sad remains of some fresh basil and mint and a bag of peas in the freezer. Et voilà – dinner decided itself. You could absolutely leave out the peas and double the zucchini and it would still be great. Also – I know pesto is terribly uncool these days, but the herby sauce it coats the pasta in is pure joy, so, not cool, but delicious nonetheless!

In other news darling Pog is back to work in Melbourne tomorrow, with a move to a new flat on the cards shortly while Hoob is soon set to leave Berlin and make his way to London for the new year. PD is beachside with his children, ever-so-slightly slightly grumbly about the weather (him, not them) but chuffed to be hanging out with them. I started ticking off my list of chores by cleaning the car and mowing the lawn and still managed a quick dip at high tide. Three more days until reality kicks in and I head back to work.

Hi ho, hi ho…

3/4 cup each basil and mint leaves (about 25g in total)
1/3 cup walnuts or pine nuts
1/3 cup grated parmesan
1 largish clove of garlic
1/4 cup extra virgin olive oil plus 1 tablespoon
sea salt and freshly ground black pepper
180g spaghetti
1 cup frozen peas
1 large zucchini, finely sliced
freshly grated parmesan, to serve

Whiz the herbs, nuts, garlic and 1/4 cup olive oil together and season with salt and pepper. Bring water to the boil for your pasta and cook 1 minute less than it says on the packet, adding the peas for the 2 minutes of cooking. Reserve 1/4 cup pasta water and drain. Meanwhile heat the remaining 1 tablespoon of oil in a large frying pan and add the zucchini, then season well with salt and pepper. Cook over a high heat for 5 minutes or until starting to get really golden with little brown bits. Add the peas and pasta, and stir through the pesto and reserved pasta water. Stir well and serve immediately with extra parmesan and a good grinding of pepper.

Serves 1 (but everything can easily be doubled)