Courgette pasta with almond pesto and rocket

A delicious side or starter, ideal for vegetarians, vegans or anyone who wants to make an interesting meal using courgettes as pasta.

Ingredients

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• 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

Method

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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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.