It is amazing that by cutting down on pasta and increasing the amount of vegetables, how satisfying a pasta dish can still be. This recipe has equal parts vegetables and pasta. The zucchinis are first chargrilled to bring out their flavour then sliced lengthwise to blend in with the pasta shape. The basil and parsley pesto is made in a mortar and pestle to retain all the nutrients, but if short on time, you can use a blender. The roasted hazelnuts introduce a new delicate flavour and texture. The pasta is fresh. If you have time, make the pasta yourself, see my recipe, they only take 3 minutes to cook and worth the effort. Enjoy my tagliatelle pasta with Hazelnut basil pesto and Charred Zucchini

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