Vegetables, pinenuts and pesto pasta

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 300 gram(s) penne pasta
• 50 gram(s) pinenuts
• 1 tablespoon(s) olive oil
• 1  crushed garlic clove
• 250 gram(s) sliced closed cup mushrooms
• 2  sliced courgettes
• 250 gram(s) cherry tomatoes
• 6 tablespoon(s) fresh pesto
• 25 gram(s) shaved Parmesan

Method

1. Cook the pasta according to the packet instructions. Gently toast the pinenuts in a frying pan, tossing them around until golden, then remove from pan and set aside. Add olive oil to the pan, then garlic, mushrooms and courgettes. Add a splash of water to the pan, then cover and cook for 4-5min. Uncover and add cherry tomatoes, then cook for a further 1-2min.
2. Drain the pasta and return to the pan. Add the vegetables and pinenuts, the fresh pesto and Parmesan to the drained pasta. Toss well to combine and serve immediately.

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