Spirelli in a Zucchini Walnut Pesto

Methods

• Boil sufficient water in a deep non-stick pan, add salt and spirelli pasta in it and cook till the pasta is cooked al dente.
• Put walnuts, pine nuts, zucchini, 1 tbsp garlic, 2 tbsps Parmesan cheese and extra virgin olive oil in a grinder and grind to make pesto. Add salt and mix.
• Once pasta is cooked, drain well, transfer into a bowl, add 1½ tbsps olive oil and toss.
• Scoop out small balls from yellow squash.
• Heat another deep non-stick pan, add yellow squash and cherry tomatoes and black olives and roast. Add remaining garlic, remaining olive oil, salt and crushed black peppercorns and toss.
• Add pasta and remaining Parmesan cheese and toss.
• Spread pesto on a serving plate, place spirali pasta on it and serve immediately.