Feta zucchini pasta with pesto recipe

Ingredients

Mint-basil pesto:
1 cup fresh mint leaves
1/2 cup fesh basil leaves
1/3 cup extra virgin olive oil
3 tablespoons feta cheese, or ricotta
1/2 teaspoon hot pepper flakes
All the juice and zest from 1 lemon
Salt and freshly ground pepper
a few pine nuts

The actual meal:
2 Tablespoons olive oil
3 cloves garlic
3 zucchini, cut in 4 lenghtwise, then chopped in half inch bits
1 pound short pasta (tortiglioni, penne, fusilli, gemelli)
6 oz feta, or ricotta
roasted pine nuts

Instructions:

In a food processor mix all the ingredients labelled as 'mint-pesto' above; pulse 3-4 times or until everything is roughly smooth; reserve this for later.
In a large skillet, heat up
We will now use the ingredients from 'the actual meal' part:
In a large skillet, heat up the oil over medium heat, and cook the garlic for a few minutes
Add in the chopped zucchini, salt, and cook until slightly golden but still crisp. Discard the garlic.
In a large pot boil your pasta as per package instructions, or until 'al dente'
When cooked, mix the pasta with the zucchini; pour in the pesto and the feta cheese.
Mix well everything and check seasoning.


Serve immediately. Garnish each plate with roasted pine nuts.
Serves 4 portions