Strozzapreti, zucchini & pesto salad

Ingredients

• 150g strozzapreti or casarecce or other short pasta
• 2 tbs olive oil
• 1 zucchini, cut into ribbons using a vegetable peeler
• 3 tbs good-quality basil pesto
• 1/2 small avocado, finely diced
• Shaved parmesan, to serve

Method

1. Cook the pasta in a saucepan of boiling salted water until just tender, then drain. Rinse the pasta under cold water to cool, then drain again. Transfer to a bowl and stir in 1 tablespoon olive oil.
2. Heat the remaining olive oil in a large frypan over medium-high heat. Add the zucchini and cook for 1-2 minutes, stirring occasionally, until just wilted.
3. Place the pasta, zucchini and pesto in a bowl, season to taste with sea salt and freshly ground black pepper, then toss gently to combine.
4. Gently stir in the avocado and divide among serving plates. Top with shaved parmesan and serve immediately.

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