New Zealand Woman’s Weekly
SPINACH & BASIL PESTO COURGETTI
SERVES 2 (1025kJ per serve)
A simple, fresh and filling take on the classic Italian pasta and pesto combination. Don’t be afraid of the spiraliser – it’s a versatile, easy-to-use bit of kit. You’ll love it, I promise, and soon you’ll be spiralising all sorts of vege.
180g cherry tomatoes, halved Olive oil spray
1 tsp dried oregano
Flaky sea salt and freshly
ground black pepper
500g courgettes, spiralised
2 tbsp light single cream alternative or milk
SPINACH & BASIL PESTO
150g baby spinach
30g basil leaves
1 garlic clove, finely grated
1 tbsp extra virgin olive oil Finely grated zest of
1 lemon 2 tbsp fresh vegetable
stock or water
½ tsp freshly grated nutmeg TO SERVE
10g pine nuts
A small handful of basil
2 tsp Parmesan, grated
1 Preheat oven to fan bake 140°C. Line an oven tray with baking paper.
2 Place the cherry tomatoes, cut-side up, on the prepared tray and spray with oil. Sprinkle each tomato with a little oregano, salt and pepper. Cook on the middle shelf of the oven for 1¼ hours, then set aside to cool.
3 For the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper, then blitz until smooth. 4 Toast the pine nuts for the garnish in a small, dry frypan for 30 seconds, then tip onto a plate and set aside.
5 Put the spiralised courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgettes firmly with kitchen paper to remove all excess water and salt.
6 Tip the spiralised courgettes into a large pan and add the pesto and cream. Stir well to coat with the sauce and cook over medium heat for 2 minutes. Fold through the roasted tomatoes.
7 Divide the courgetti between warmed serving bowls and sprinkle with the basil, Parmesan and pine nuts.