Courgette Pasta with Avocado & Pesto

SERVES 4 PREPARATION & COOKING 40 MINUTES

8 large courgettes 2 cups firmly packed fresh

basil leaves 2 garlic cloves, chopped ¼ cup pine nuts, toasted,

plus 2 tablespoons extra ½ cup finely grated parmesan, plus 2 tablespoons extra 1 tablespoon olive oil 1 medium avocado,

chopped 50g baby rocket leaves 1 teaspoon finely grated

lemon zest 2 tablespoons lemon juice 2 tablespoons fresh baby

basil leaves

1. Using a spiralizer (see tip), cut courgette into thick noodles. Place courgette in a large

steamer or colander over a large pan of simmering water, ensuring the base of the steamer isn’t touching the water. Cover and steam for 2 minutes or until courgette is just tender (don’t overcook or it will fall apart). 2. Blend or process basil, garlic, pine nuts, parmesan and oil until smooth. Add avocado, then process until smooth. Season to taste. 3. Toss courgette with half the avocado pesto. Serve courgette pasta topped with rocket, lemon zest, juice, extra parmesan, remaining pesto, extra pine nuts and baby basil leaves.