Unusual recipes

Courgette ‘spaghetti’ with rocket pesto


Courgette ‘spaghetti’ with rocket pesto

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 413 21%

  • Fat 36.3g 52%

  • Saturates 6.3g 32%

  • Sugars .6g 1%

  • Salt 0.8g 13%

  • Protein 16.3g 33%

  • Carbs 5.7g 2%

  • Fibre 1.3g -

Of an adult's reference intake

Ingredients

  • 4 courgettes
  • 70-100 ml olive oil , plus an extra splash
  • 100 g almonds
  • 1 clove of garlic
  • a few sprigs of fresh basil
  • 50 g Parmesan cheese
  • ½ a lemon
  • 300 g rocket

Recipe From

Jamie Magazine

By Lizzie Harris

Method

  1. Trim and julienne the courgettes, then pop the courgette ‘spaghetti’ in a colander with a splash of oil and a pinch of sea salt. Toss, then set aside over a bowl to drain for 10 minutes.
  2. For the pesto, toast the almonds, then pulse with the garlic in a food processor. Pick in the basil leaves, grate in the parmesan, squeeze in the lemon juice and most of the rocket (saving some to serve) and pulse to form a paste.
  3. Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.

Watch the video: Rocket Pesto Pasta. FoodPoint (November 2020).