Gluten Free Roasted Zucchini Pesto Pasta

Ingredients:

• 500g buckwheat or other GF pasta of choice 
• 3 zucchinis cut into half moons
• Large handful basil
• Large handful spinach 
• 150g walnuts roughly chopped 
• 3 – 6 garlic cloves sliced 
• Juice of 1 lemon
• 1/4 cup water
• Pinch of celtic sea salt 
• Pinch of black pepper 
• Drizzle extra virgin olive oil 

Method:

1. Preheat oven to 200 degrees on a fan forced setting. Prepare a baking tray. 
2. Place the chopped zucchini and garlic onto baking tray, drizzle with extra virgin olive oil. Season to taste before cooking for 15 minutes. 
3. Meanwhile cook pasta according to packet instructions. 
4. When ready remove baking tray from oven and add walnuts before returning to cook for 5ish minutes or until ready. Remove tray from oven and let cool. 
5. Place about 1/3 of the of the baking tray contents into a high speed blender or food processor along with the basil, lemon juice, drizzle of olive oil and half the water to start. Process until smooth adding a dash of the water as needed. 
6. Drain the pasta and then pour back into the pot. Add the contents from the tray, blender and the spinach to the pot and cook on low heat for a few minutes. Continue to stir until the sauce coasts the pasta well and the spinach wilts. 
7. Serve and enjoy 🙂