Pasta with zucchinis and wild garlic pesto (egg-free) (gluten free)

Ingredients

• 400 g Egg-free pasta, gluten free
• 3 pcs Zucchinis, sliced thinly
• 120 g Wild garlic pesto
• 2 tbsp Olive oil
• 1/4 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Cut the zucchini in half and slice.
2. Toss the zucchini in a bowl with salt then let this sit for 10 minutes, turning it over occasionally.
3. Meanwhile, get a big pot of salted water heating. Add pasta and once the water boils, cook pasta for 6 minutes. Drain and place aside.
4. Meanwhile, heat the olive oil in skillet; drain the liquid from the zucchini then add into heated oil.
5. Cook the zucchinis, stirring frequently but gently, until the pasta is almost ready.
6. Scoop out 4 tablespoons of the pasta's cooking water then add this to the zucchini, then stir in the pesto. Remove the skillet from the heat.
7. Drain the pasta then divide between four plates, top with pesto-zucchini mix, then sprinkle with pepper.