Spring Pasta Salad with Cilantro-Walnut Pesto

1. First, make the pesto. In a food processor, blitz the walnut halves into crumbs. Add the olive oil, cilantro, lemon juice, garlic, salt and pepper and continue to pulse until you have a paste. Scrape into a small bowl and set aside for later.

Note, the pesto can be made ahead and refrigerated until needed.

2. Cook the pasta according to the packet instructions and just before you’re ready to remove it from the heat and drain it, add the zucchini into the boiling water and blanch for a minute. Drain the pasta/zucchini, reserving a little of the starchy pasta liquid in a cup. Return pasta mixture to the pan.

3. Stir the pesto into the pasta mixture (if needed, use some of the reserved pasta liquid to help loosen the pesto). Then fold in the mozzarella and red pepper. Add some seasoning to taste.

4. Serve between two pasta dishes and enjoy with a glass of white wine.

This was a recipe originally by Mollie Katzen, which I adapted ever so slightly. I replaced some of the oil with lemon juice for a lighter, fresher flavor.