Arugula Zucchini Pesto Pasta

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   1.

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   Cook the pasta according to the instructions on the package.

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   2.

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   Cut the tomatoes in half, slice the spring onions in rings and cut the zucchini into small cubes.

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   Set the veggies aside.

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   3.

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   Roast the pine nuts in a dry skillet over medium heat for a few minutes, just until they start to turn golden and smell nutty.

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   Then remove the skillet from the heat and set the nuts aside in a bowl.

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   4.

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    Put a drizzle of olive oil in the same skillet, only about a teaspoon.

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    Heat the oil over medium heat and then add the zucchini cubes.

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    Stir fry for five minutes.

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    Take the cubes out of the skillet and set them aside in a bowl or something.

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    5.

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    Add a teaspoon of olive oil to the skillet again, heat it over medium heat and then add the rings of spring onion.

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    Stir fry for about a minute and then add the tomatoes.

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    Stir fry for another few minutes until the tomatoes and onions are nice and soft and then turn off the heat.

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    6.

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    Take out the blender or food processor to make the sauce.

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    Add a quarter of the stir fried zucchini pieces, half of the roasted pine tree nuts, 3 tablespoons of olive oil, 3 tablespoons of water, 1 teaspoon of honey, the juice of half a lemon (squeeze lemon above the blender, using a strainer to remove pits), 1 teaspoon of salt and a little black pepper to taste.

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    Then add half of the arugula, put the lid on and process until smooth.

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    7.

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    Once the pasta is cooked drain the cooking water out of the pot, add the sauce to the pasta and mix well.

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    8.

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    Then add the remaining zucchini and arugula and the pine tree nuts (maybe hold back a few pine tree nuts for garnish) and stir to combine.

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    Then gently stir in the tomatoes and spring onion.

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    Mix it all together.

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    9.

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    Put the pasta mix in a nice dish or bowl and serve either warm or cold.

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    Garnish with the reserved pine nuts.

* Per serving · 4 servings · Values may vary.