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A bowl of pappardelle with courgettes and Oak Smoked Paprika Pesto is in the foreground. The pasta has been topped with rocket and you can see chunks of mozzarella stirred through. A jar of Oak Smoked Paprika and Tomato Pasta is in the background.

Pappardelle and courgettes with Oak Smoked Paprika Pesto

Prep 5 minutesCooking 10 minutes4 people

Summery Mediterranean flavours come together in this easy yet deliciously smokey pasta dish. The fresh tomato and ribbons of courgette add a wonderful contrast to the Oak Smoked Paprika and Tomato Pesto which is all united with the mozzarella melting everything together.


10 minutes

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Main Course

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15 minute or less


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3 green courgettes (approx. 500g)

220g dried pappardelle

Salt and pepper

1 tbsp Early Harvest olive oil

4 tbsp Oak Smoked Paprika Pesto

2 x 125g buffalo mozzarella

75 g rocket


  1. Place a large pan of salted water with a lid on a high heat. Whilst waiting for it to boil, trim the top and bottoms of the courgettes then use a peeler to cut ribbons, peeling each side 2 or 3 times before turning, until the seeds are reached. Set aside.
  2. Once the water is boiling, add the pappardelle and cook for 7-10 minutes (or follow the guidelines on the packet). When the pappardelle is cooked, add the courgette ribbons, stir, leave for 5 seconds and then drain into a colander. Allow to steam dry for a few minutes.
  3. Using the same pan, add the olive oil and pesto and stir so that the pesto loosens and spreads. Return the pasta and courgettes to the pan and use tongs or a spoon to coat well. Taste and season with extra salt and pepper as you feel is necessary. Break the mozzarella into pieces, add to the pan with the rocket and stir through. Divide between plates and serve immediately.

Included in this Recipe

Dried Pappardelle pasta

Dried Pappardelle pasta

Dried Pappardelle pasta made from 100% Italian durum wheat, pairs well with rich sauces and Ragu.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.