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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 180C/350F.
Step 2
Cut courgettes in half lengthways and then cut into semi circle slices. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes.
Step 3
Place pine nuts in a small dry frying pan on medium heat and toast for a few minutes until turning golden brown. Alternatively place in the oven for a few minutes.
Step 4
Cook pasta according to packet instructions.
Step 5
When the courgettes are golden brown, soft and starting to fall apart remove from the oven and place in a food processor with the pine nuts and remaining ingredients apart from the oil.
Step 6
Blitz until the nuts are blended and it resembles a pesto. Slowly pour in the olive oil whilst giving it a final blitz. Taste and season with salt and pepper.
Step 7
Once the pasta is done, scoop out 1/4 cup of pasta water. Drain pasta and add the pesto, mix and then add the pasta water. It should be nice and creamy and glossy.
Step 8
Serve and top with some extra parmesan!
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