Green Goddess Pesto Pasta Salad

• 250 grams Brown Rice Pasta Twirls Or Shells
• 350 grams Zucchini, Sliced Thinly Into Strips Long-ways
• 1-1/2 Tablespoon (heaped) Basil Pesto
• 1/2 Lemon Or Lime, Zested
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil
• Salt And Black Pepper To Taste
• 1 cup Fresh Rocket, Roughly Chopped
• 4 Spring Onions, Sliced Into Thin Rings
• 1/4 cups Fresh Parsley, Chopped
• 2 Tablespoons Chopped Chives

1. Place water on to boil in a large saucepan and follow package instructions for cooking pasta. Once the pasta is cooked, drain and set aside to cool.
2. In a large frying pan over medium heat, cook zucchini on both sides until tender and just starting to brown.
3. Place pesto, lemon zest, lemon juice, olive oil, salt and black pepper in a salad bowl, and mix together. Add all the other ingredients along with the pasta and toss together well.

brown rice pasta, zucchini, basil, lemon, lemon juice, olive oil, salt, fresh rocket, spring onions, ubc, chives

Taken from tastykitchen.com/recipes/salads/green-goddess-pesto-pasta-salad/ (may not work)