Pin this recipe for later in Summer when your family is sick of seeing capsicums, and zucchini on the dinner table. If you have an abundance in your garden this is a lovely way to enjoy the goodness of these fresh Summer vegetables and to continue to include them in your families dinner menu. At this point in time we are yet to hit the stage of having a glut, but it is impending…
Apply the logic of feeding fussy children – mash it, mince it, hide it! Well this pesto style Summer pasta does do that but this recipe was motivated by the health benefits and fresh flavors rather than a need to hide ingredients (Note: it is early in the season and I KNOW that I will also have my fill of zucchini by the end of of Autumn!)
- 100 grams green capsicum - halved
- 150 grams zucchini - quartered
- 50 grams fresh basil leaves
- 20 grams fresh parsley leaves
- 150 grams fresh spinach leaves
- 1 tablespoon macadamia oil
- generous pinch of salt
- 1 garlic clove
- 2 teaspoons red wine vinegar
- ½ lemon - juiced
- To Serve:
- fresh basil leaves to serve
- shredded parmesan cheese
- pasta of choice to serve
- 2 baked fennel (optional)
- 125 grams fresh tomatoes - quartered (optional)
- Add the capsicum and zucchini to a pan and bake at 170 degrees celcius for 20 minutes
- Add all of the ingredients (minus those to serve) to a food processor and blend into a paste
- Cook your chosen pasta, drain and then and stir through the Green Goodness paste
- Serve with fresh basil leaves and parmesan OR
- Serve with the addition of other ingredients if desired (see notes)
I served it to the kids with some cooked chicken thigh pieces instead of the fennel.
I baked the zucchini and capsicum but there is no need to. I enjoy the depth of flavor that this creates in the base of the pesto. You may choose to simply add them raw.
If you need more ideas for using Summer ingredients from your garden be sure to check out my Recipe List page for more family friendly meal ideas.
Tell me, have you ever hidden ingredients in family meals as a means of using up a glut?
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