This is a super easy and zesty summer pasta dish. It’s great for those days where you don’t feel like spending too much time in the kitchen. We went shopping this morning, then ran some errands and after that, we went the park to enjoy the sun. By the time we came home, we were hungry for some carbs. Especially since we live in Amsterdam, we do everything by bike. I had planned to make a light salad for dinner but that wasn’t going to cut it tonight. So this pasta was it.
I love the combination of the anchovy, lime and chili. I could just eat this pesto with a spoon. Because of the pine nuts and anchovy, it doesn’t have the prettiest color but it is so tasty.
This recipe serves 2.
For the pesto:
Zest of 2 limes
75gr of pine nuts, toasted
6 anchovy fillets
½ red chili, chopped (or more if you like it spicy)
Juice of 1 lime
2 tablespoons of olive oil
For the rest:
1 yellow squash, diced
1 zucchini, diced
1 purple carrot, diced (optional)
3 cloves of garlic, minced
4 tablespoons of olive oil
Dried chili flakes
Juice of 1 lime
250gr of fresh pasta, i used spaghetti
Dice the yellow squash, zucchini and purple carrot about the same size. I didn’t use the core of the squash just for presentation purposes, but you can just use the whole vegetable.
To make the pesto, just place all of the ingredients in the food processor and pulse until it becomes a paste, it doesn’t have to be completely smooth. Set aside.
Cook the pasta as instructed in the package.
Add 4 tablespoons of olive oil to a pan over medium heat. Once the pan is hot, add the garlic and carrot. Cook for 1 minute. Then add the yellow squash and zucchini. Add salt, pepper and some chili flakes. Cook for 3 minutes. Turn off the heat.
Add the anchovy pesto and stir. Finally add the pasta and the juice of 1 lime. Mix well. Taste for salt and pepper.
Serve right away. I like to sprinkle extra chili flakes over each plate of pasta.