Shells With Hazelnut Pesto And Zucchini - cooking recipe

Ingredients

None None Hazelnut Pesto
1 bunch basil leaves
1/2 cup hazelnuts, roasted
1/3 cup olive oil
1 oz Parmesan, grated
1 clove garlic, chopped
None None Shells with Hazelnut Pesto and Zucchini
14 oz large shell pasta
2 tbsp olive oil
2 None zucchini, sliced into ribbons
3.5 oz feta, crumbled
1/3 cup mint leaves, torn

Preparation

To make the pesto, combine basil, nuts, oil, Parmesan and garlic in a food processor. Process until a paste forms. Set aside.
Cook pasta according to package instructions. Drain well. Return to pan and keep warm.
Heat oil in a large frying pan on high. Saute zucchini for 1-2 mins, until tender. Set aside.
Add the zucchini, pesto and half the feta to the hot pasta. Season to taste and toss gently to combine. Serve with remaining feta and mint.