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List of ingredients for Courgette pasta with almond pesto and rocket

* 2 Courgettes - select the straightest ones you can find
* 1 Lemon, Juice and Zest
* Sea salt and Freshly ground pepper
* 20 g Almonds
* 2 large handfuls of fresh Basil
* A pinch of red or yellow Chilli, finely chopped (more or less, to taste)
* A good few glugs of Olive oil
* 2 large handfuls of fresh Rocket

* Trim the woody tops off the Courgettes. Using a large, sharp knife, cut the Courgette lengthwise into long, thin panels. Cut each panel into thin Pasta-like ribbons.
* Toss in a bowl with a pinch of Salt, the Zest from the Lemon and a good squeeze of Juice.
* Place the Almonds, Basil, Chilli and a good pinch of Salt in a Food processor (or you can pound in a Pestle and mortar). Pulse or pound until it starts to come together. Add a good squeeze of Lemon juice and then trickle in enough Oil until to bring everything together nicely. Taste. Adjust seasoning or balance of Basil, Nuts, Lemon and Oil.
* Dollop a good spoonful or two of the Pesto in with your Courgettes. Gently mix it with your hands, until the Courgettes have a nice Pesto coating. Toss the Rocket leaves in. Gently mix through. Finish with a drizzle of Olive oil, a squeeze of Lemon, a few fresh Basil leaves and some chopped Almonds. Eat straight away or tote along to a picnic.
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