Courgette pasta with almond pesto and rocket

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Courgette pasta with almond pesto and rocket
Courgette pasta with almond pesto and rocket
Servings:Serves 4
Calories per serving:50
Ready in:20 minutes
Prep. time:20 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:8th June 2014
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A delicious side or starter, ideal for vegetarians, vegans or anyone who wants to make an interesting meal using courgettes as pasta.

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  1. 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.
  2. Toss in a bowl with a pinch of salt, the zest from the lemon and a good squeeze of juice.
  3. 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.
  4. 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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