|80 g||fresh basil|
|1||garlic — cloves|
|1/3||orange — zest and juice|
|1/4 cup||pine nuts — toasted|
|1/4 cup||pumpkin seeds — toasted|
|3 tbsp||walnuts — toasted|
|1/2 cup||parmesan cheese — grated|
|120 ml||extra virgin olive oil — to garnish|
|400 g||pasta — spaghetti|
|350 g||courgettes — grated|
|250 g||cherry tomatoes — fresh or roasted|
|parmesan cheese — freshly grated, to serve|
|1/4||walnuts — raw|
|2||olives — dried, curmbled|
|salt — ORYX Desert|
|freshly ground black pepper|
|1/4||parmesan cheese — finely grated|
Starting with the pesto, place the spinach, basil, rocket and garlic in a large food processor. Whiz together until fine. You can do this in batches if necessary. Add the lemon zest, juice and all the nuts. Blitz briefly.
Add the parmesan and pulse to combine. Pour in the Extra virgin olive oil and season with salt and black pepper. Give the pesto a final brief pulse to incorporate the oil. Store in a sterilised jar and keep refrigerated.
Bring a large pot of salted water to the boil. Cook the pasta until al dente. Add the peas and courgetti to the pasta and cook for a 1 minute. Reserve 1 cup of cooking water before draining the pasta.
Return the pasta and vegetables to the pot, toss through ¾ cup of pesto and ¾ cup of the reserved cooking water to loosen the sauce.
Top with the tomatoes and serve with savoury granola and a drizzle of Extra virgin olive oil.
To make the granola, heat the olive oil in pan and toast the seeds until golden. Mix through the dried olive crumbs. Season lightly with salt and black pepper.
When the granola is cool, add the parmesan and combine.