Recipe | Basil Pesto Spaghetti with Ribboned Zucchini & Blistered Cherry Tomatoes

There you have it – another incredibly relaxing long weekend in the history books, spent with my one and only, catching up with a few friends and family, and making some delicious meals. But what better way to ease yourself into a whirlwind of a work week, than with a killer pasta dish. Enjoy!


Basil Pesto Spaghetti with Ribboned Zucchini & Blistered Cherry Tomatoes

Serves 4


  • 1 Tbsp olive oil
  • 1/2 cup bacon lardon
  • 1 clove garlic
  • 1 pint cherry or grape tomatoes
  • 1 medium zucchini, spiralized / ribboned 
  • 1/2 cup basil pesto**
  • 1/2 lb. spaghetti
  • S&P
  • Freshly grated Parmesan cheese


Bring a large pot of water to a boil, and cook spaghetti to manufacturers direction. Drain pasta and place back into pot, reserving a little pasta water on the side. 

In the meantime, heat sauté pan on medium heat, with olive oil. When hot, add in bacon, and render until slightly crispy, approx. 4 minutes. Add in the tomatoes, and an oz. of pasta water. Scrape up bits on the bottom of the pan, and cover with a lid. Let cook for 3 – 4 minutes. Remove the lid, the tomatoes will have just split, and add in 1/2 the pesto – combine. Toss the zucchini in with the al dente pasta, and then add the bacon mixture to the pasta. Add in the rest of the pesto and combine thoroughly. Add in a little pasta water to loosen up the sauce if necessary. Serve with a generous sprinkling of freshly grated Parmesan.


**This time I used freshly made basil pesto from MM’s shop, Heringer’s. However, you may purchase your favourite pesto from the store, or make your own; here, here, and here. It’s easy!

Here’s to another relaxing night catching on some much needed Grand Hotel! 





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