During the summer, my main priority when cooking dinner was speed. I was not prepared to spend long periods of time in the kitchen when the evening sun was shining and when the kitchen was like a sauna.
To me, this dish is a celebration of summer. It’s light, quick to make and courgettes are seasonal from June through to October. I detailed a few of my favourite seasonal summer veggies in a blog post with Drop Chef. You can read it here.
If you don’t fancy making your own dinner, check out my review of my favourite places to go for dinner in Dublin at the moment.
In this recipe I have used regular pasta because I have no reason to use a gluten-free alternative. If you have Coeliac disease or a gluten intolerance, a gluten-free pasta from the supermarket works exceptionally well in this recipe too!
Hope you enjoy!
1/3 courgette, cut into strips
3 garlic cloves, sliced
1 tsp sundried tomato pesto
1/2 tin chickpeas
Handful of spinach
Freshly ground black pepper
Cook the pasta in salted water according to packet instructions.
Cook the courgette and garlic in a non-stick pan for 10 minutes until beginning to soften. Mix in the pesto, chickpeas and approx. 2 tbsp pasta water.
When the pasta is cooked, drain and fold into the veggie/pesto mix along with the spinach.
Serve with a sprinkle of pepper and parmesan.