Eat the Seasons… March

Courgette Spaghetti

Serves 2

 Ingredients:

  • 50g Sundried Tomatoes
  • Olive Oil Spray
  • 1 tsp Dried Oregano
  • 500g Large Wonky Courgettes, spiraliser to resemble spaghetti (or use a peeler to create fine strips if you don’t have a spiraliser)
  • 2 tbsp Double Cream

For the Spinach & Basil Pesto:

  • 150g Baby Spinach
  • 30g Basil Leaves
  • 1 Garlic Clove, finely grated
  • 1 tbsp Extra Virgin Olive Oil

To finish:

  • Fresh Basil Leaves
  • 2 tsp Grated Parmesan

Method:

  1. For the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth.
  2. Put the spiralised 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.
  3. Tip the spiralised 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 sundried tomatoes.
  4. Divide the courgetti between warmed bowls and sprinkle with the fresh basil leaves, parmesan and pine nuts.

Enjoy!

You can email Suzanne with any comments or questions at info@suzannejames.co.uk