Spirelli in a Zucchini Walnut Pesto

Method

1. 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.
2. 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.
3. Once pasta is cooked, drain well, transfer into a bowl, add 1½ tbsps olive oil and toss.
4. Scoop out small balls from yellow squash.
5. 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.
6. Add pasta and remaining Parmesan cheese and toss.
7. Spread pesto on a serving plate, place spirali pasta on it and serve immediately.

Additional Tips and Tricks