Pasta salad with courgettes and lemon pesto

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Salade de pâtes aux courgettes et pesto de citron
A PDO
Preparation
20 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegetarian Summer

Ingredients

A PDO
For 2 personnes
For the salad:
  • 150 g of pasta
  • 1 small courgette
  • 5 tablespoons of traditional-style olive oil
  • 2 tablespoons of balsamic vinegar
  • 1/2 teaspoon of whole-grain mustard
  • salt, pepper
For the lemon pesto:
  • 2 lemons
  • 10 cl of traditional-style olive oil
  • 2 tablespoons of pistachios
  • 1 clove of garlic
  • 2 tablespoons of ground almonds
  • 1 teaspoon of malted yeast
  • salt, pepper

Tip

This traditional-style olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, without any bitterness.Traditional-style olive oils: PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives and oils made from ripened olives.

Instructions

  • Cook the pasta according to the instructions on the packet. Drain it.
  • In a salad bowl, prepare the dressing: mix together the olive oil, balsamic vinegar and mustard. Season to taste.
  • Add the pasta and the courgette, cut into small cubes. Mix together.
  • Prepare the pesto: zest one lemon, then peel the two lemons. Place the flesh in a food processor with the lemon zest, the clove of garlic, the olive oil, the pistachios, the ground almonds and the malted yeast. Blend until smooth. Season to taste.
  • Serve with the pasta salad.

Tip

This traditional-style olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, without any bitterness.Traditional-style olive oils: PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives and oils made from ripened olives.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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