Orecchiette With Lemon, Zucchini And Hazelnut Pesto - cooking recipe

Ingredients

6 tbsp olive oil
1/4 cup hazelnuts, toasted
1 bunch fresh basil, a few leaves reserved for garnish, remaining chopped
1 clove garlic, peeled
1/2 cup Parmesan cheese, grated
1 None small zucchini, thinly sliced
3 tbsp lemon juice
7 oz orecchiette pasta

Preparation

For the pesto, pulse 5 tbsp oil, nuts, basil, garlic and 1/4 cup Parmesan in a food processor. Season to taste with salt.
Heat 1 tbsp oil in a pan and saute zucchini until golden brown. Remove from heat, season and drizzle with lemon juice. Set aside.
Meanwhile, cook pasta in boiling salted water according to package instructions then drain. Toss with pesto and zucchini. Garnish with remaining cheese and reserved basil.