Here’s another 20 minute recipe (although, to be fair, I used cooked chicken – you’d need to allow a bit longer if you used raw; if you do, cook it off as the first stage).
Put some olive oil in a deep frying pan and heat it up (just low-medium is fine), chop up a courgette, add it to the pan.
Put a pan of water on to boil for the pasta; I used spaghetti for a change, but any pasta will do. Don’t forget to add it when the water is boiling 🙂
Chop an onion, ditto. And some garlic. Add them. Saute the veg gently in the oil. When all the veg are softened, add the chicken, and keep stirring. I added a little splash of white wine at this stage, but it’s not compulsory.
When the pasta is done, drain it, and add it to the veg, and add some pesto. I was cooking for two of us, with 150g of pasta, and I used three teaspoons or so. Stir it all together, dump in a bowl, scoff. Really nice for a hot summer evening, and very little time standing over a hot stove.