Fusilli with courgette pesto, roasted tomatoes and mozzarella.

Updated at: Thu, 17 Aug 2023 11:32:38 GMT

Step 1

First things first, preheat the oven at 180 degrees Celcius (356 Fahrenheit).

Step 2

Now let's begin with the courgette. One medium sized courgette is perfect for two portions of this pasta, so grab a cutting board, wash the courgette, cut off the ends and dice the courgette in approximately 1cm cubes.

Step 3

In a wider frying pan on a medium heat, add a drizzle of olive oil and add the two small cloves of garlic. Let this flavor the olive oil for 30 seconds or so and add in the diced courgette.

Step 4

Add just a bit of salt and black pepper and let this simmer gently, covered, for just enough time that the courgette is softened. This will typically take 5-6 minutes or so. Important to note is that we don't want to overdo this, just enough time so that the courgette is softened. Transfer to a small bowl, let this cool down to room temperature and set aside. Either take out the cloves of garlic if you prefer not to eat them, or keep (one of) them in if you want a bit of kick to the pesto.

Step 5

Now that the oven should be warm, we proceed with the tomatoes. Wash the cherry tomatoes under cold water if needed, and cut them all in half.

Step 6

Place the halved cherry tomatoes in a bowl and add in the rest of the ingredients. Mix well so that all the tomatoes are covered in the seasoning.

Step 7

Grab an oven tray and place some baking paper with the cherry tomatoes on it. Make sure to have the halved tomatoes with the round side down, flat (inside) up so that the pulp is facing upwards.

Step 8

Bake the cherry tomatoes for a 25 to 30 minutes or so in the oven. Keep an eye on them, since they are easy to get burned. When done, switch off the oven and take the tomatoes out.

Step 9

In the meantime, place a suitable pot with plenty of water for the pasta on a medium heat and bring to a boil. Season with plenty of salt when boiling.

Step 10

Add in the pasta and cook nicely al dente, or to your liking.

Step 11

In the meantime that the pasta is cooking, the courgette should be cooled down as well and so we can finish making the pesto.

Step 12

Add to the bowl with the courgette the grated Parmesan cheese, peeled pistachios, just a little splash of olive oil, the fresh basil and some salt.

Step 13

Mix with a blender until you obtain a smooth puree/pesto. Check for seasoning, and add just a little splash of pasta water if you find it too dense.

Step 14

When the pasta has finished cooking, sieve and transfer to a bowl or the pot you used to cook the pasta in.

Step 15

Stir in the courgette pesto you made and that's the pasta done.

Step 16

Serve when hot, garnish with the roasted cherry tomatoes and mozzarella to your liking with some extra optional leaves of basil. Done!

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