¼ cup cold pressed, virgin olive oil 2 garlic cloves, chopped 1 bunch of fresh basil Juice of half a lemon Ready made pasta 1 large zucchini, sliced 8 mushrooms, cut ¼ red capsicum, cut 1 teaspoon unsalted butter Handful of pine nuts Parmesan cheese, grated
Add the fresh basil leaves to a blender along with the garlic, olive oil and lemon juice to make the pesto. Blend until a smooth paste, adding more oil or lemon juice as necessary.
Start cooking the pasta according to the directions on the packet.
Melt the butter in a pan and add the vegetables. Sautee lightly until the vegetables turn soft.
Drain the cooked pasta.
Add the pesto, vegetables and pine nuts to the pasta and mix together in a bowl.