Linguine with Creamy Pesto and Green Vegetable Ribbons

Ingredients

• 400 g linguine
• 2 courgette
• 90 g fresh green pesto
• 150 g mascarpone
• 150 g fine green beans
• 1 lemon
• 50 g parmesan, finely grated
• 30 g pine nuts, toasted

Method

1. 1

   Bring a large pan of salted water to the boil. Use a vegetable peeler to create long ribbons from the courgettes. Trim the green beans.

2. 2

   Cook the linguine according to packet instructions, adding the green beans for the last 3 minutes and courgette ribbons for the final 1 minute. Reserve pasta water then drain.

3. 3

   In a large bowl, mix the mascarpone and pesto together with the zest and juice of the lemon until smooth.

4. 4

   Toss the hot drained pasta and vegetables through the creamy pesto mixture, adding pasta water a splash at a time to achieve a silky sauce.

5. 5

   Serve immediately, scattered with toasted pine nuts and grated parmesan.