Who needs pasta when you can have spiralized courgette? Try our easy 'courgetti' recipe, made with baby plum tomatoes, garlic, pesto, pine nuts and a lot of courgette noodles
Ingreadient
- 8 baby plum tomatoes, 4 halved and 4 whole
- olive oil
- 1/2 clove garlic, crushed
- 1 tbsp balsamic vinegar
- 1 large courgette, spiralised or very thinly shredded into noodles
- 2 tbsp fresh vegetarian pesto
- 1 tbsp pine nuts, toasted
Direction
- Toss the tomatoes with 1 tsp oil, garlic and balsamic vinegar and some seasoning. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in the balsamic.
- Pour a kettle of hot water over the courgette spaghetti and blanch for 30 seconds. Drain really well, toss with the pesto and season well. Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti.
