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Ingredients
2 large courgette
8 baby plum tomatoes
½ garlic clove, crushed
Pesto
100g pine nuts
100g grated parmesan
2 cloves garlic
Handful of fresh basil
Olive oil
Juice of half a lemon
Salt and pepper
Olive oil
Courgetti with Pesto and Tomatoes
Method
1. Spiralize your courgette using medium blade, and place the
courgette noodles to one side.
2. Place all the pesto ingredients into a blender, except the oil.
Blend and slowly pour in the oil until combined.
3. Toss the tomatoes in a bowl with the balsamic vinegar, garlic
and 1 tsp. oil. Tip into a frying pan and cook for ve minutes,
until the tomatoes are coated in balsamic and start to burst.
4. Pour hot water over the courgette noodles and blanch for
around 30 seconds, before draining well.
5. Toss the noodles with the pesto and season.
6. Once the noodles are coated in the pesto, serve with the
tomatoes and toasted pine nuts.
Note: The pesto ingredients will make enough pesto for the meal
and some left over to store. Store pesto in an air tight jar in the fridge.
Courgette noodles or Courgetti are a classic start to spiralizing and spiralized cooking.
The blanched courgetti teamed with bursting cherry tomatoes make this dish a refreshing choice.
GF/V
22


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