625 g fresh pumpkin and feta agnolotti
1 tbsp olive oil
1 large zucchini (200g), thinly sliced
200 g tub basil pesto
¼ cup pine nuts, toasted (see tips, below)
Salt and pepper, to season
½ cup fresh basil leaves
grated Parmesan cheese, to serve
lemon wedges, to serve
- Cook pasta in a large stockpot of boiling, salted water until tender. Drain, reserving ½ cup cooking liquid.
- Heat oil in same pot over a medium to high heat. Add zucchini. Cook, stirring occasionally, for about 3 minutes, or until tender.
- Return pasta to stockpot with reserved cooking liquid, pesto and pine nuts. Season. Cook, stirring, for about 1 to 2 minutes, or until hot.
- Garnish with basil leaves. Serve with parmesan and lemon wedges.