Cockle, Courgette & Pesto Pasta

Serves 4

  • 300g Spaghetti
  • 2 Courgettes
  • 2 tbsp Olive Oil
  • 1 Small Onion, finely chopped
  • 1 x 190g Jar Green Pesto
  • 2 x 200g Jars Ocean Crown Cooked & Pickled Cockles, drained

METHOD

Cook the pasta according the the pack instructions.

Meanwhile, coarsely grate the courgettes and set aside. Heat the oil in a pan and cook the onion over a medium heat until softened. Add the courgettes and fry together for 2-3 minutes until soft.

Drain the pasta and return to the pan. Add the courgettes, onions, cockles and pesto.

Season to taste and toss through.

Serve immediately with Parmesan and fresh basil leaves.

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