SPINACH AND BASIL PESTO COURGETTI

A simple, fresh and filling take on the classic Italian pasta and pesto combination with super tasty courgetti. Don’t be afraid of the spiralizer – it’s a versatile, easy-to-use bit of kit. You’ll love it, I promise, and soon you’ll be spiralizing all sorts of veg.

INGREDIENTS

SERVES: 2

180g cherry tomatoes, halved

Olive oil spray

1 tsp dried oregano

500g courgettes, spiralized

2 tbsp light single cream alternative

Flaky sea salt and freshly ground black pepper

For the spinach and basil pesto:

150g baby spinach

30g basil leaves

1 garlic clove, finely grated

1 tbsp extra virgin olive oil

Finely grated zest of 1 lemon

2 tbsp fresh vegetable stock or water

½ tsp freshly grated nutmeg

To finish:

10g pine nuts

A small handful of basil leaves, shredded

2 tsp grated Parmesan

METHOD

1: Preheat the oven to fan 140°C/gas 1. Line an oven tray with baking parchment.

2: Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with oil. Sprinkle each tomato with a little oregano, salt and pepper. Cook on the middle shelf of the oven for 1¼ hours, then set aside to cool.

3: Meanwhile, for the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth.

4: Toast the pine nuts for the garnish in a small, dry pan for 30 seconds, then tip onto a plate and set aside.

5: Put the spiralized courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgette firmly with kitchen paper to remove all excess water and salt.

6: Tip the spiralized courgettes into a large pan and add the pesto and ‘cream’. Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the roasted tomatoes.

7: Divide the courgetti between warmed serving bowls and sprinkle with the shredded basil, Parmesan and toasted pine nuts.

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