Bring a medium pot of salted water to the boil.
- Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium heat. Cook shallot for 4–5 minutes until soft. Add wine/stock, increase heat, bring to the boil and boil for about 1 minute until all liquid has evaporated. Add courgette, chilli (if using) and cherry tomatoes and stir-fry for 2–3 minutes. Add artichokes, stir to combine and cook for about 1 minute. Turn off heat and stir through pesto. Season to taste with salt and freshly ground black pepper.
- Separate pasta sheets and cook in pot of boiling water for about 3minutes, until al dente (just tender). Reserve ¼ cup pasta water, drain and toss with a drizzle of extra-virgin olive oil to avoid sticking.
- If vegetable and pesto mixture is looking a little dry, add a splash of reserved pasta water.
TO ASSEMBLE, place a lasagne sheet in a bowl and spoon some courgette pesto mixture on top followed by some spinach leaves. Place another pasta sheet on top with more courgette mixture; spinach leaves and repeat until you have used 3–4 pasta sheets. Dollop over remaining pesto and garnish with basil. Alternatively. roughly chop lasagne sheets and mix all ingredients (including spinach) together in pan with reserved pasta water and place in a bowl. Top with pesto and basil.
1 shallot, finely diced
¼ cup white wine or vegetable stock
1 courgette ends trimmed, sliced 0.5cm
½ chilli, finely chopped (optional)
½ punnet cherry tomatoes cut in half
50g marinated artichokes, roughly chopped
2 tablespoons basil pesto
4 fresh pasta sheets
2 handfuls baby spinach leaves
1 tablespoon basil pesto
2 tablespoons basil leaves
Recipe by kiwi chef, Nadia Lim
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