Rigati with calabacita and cilantro pesto

For the pesto:
Throw some cilantro, walnuts, garlic, olive oil, and salt into the processor (sorry, but I just kind of threw in as I saw fit). Give it a couple whirls until processed but still chunky.

Serve tossed through warm rigati (or any long pasta) and sauteed calabitas- diced (or you can use courgettes.)

Quick and tasty. (For cilantro haters out there, I think it would also be great with flat-leaf parsley and tarragon).