Courgette noodles with pesto
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
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Recipe characteristics
Vegetables · Main course
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Courgette four medium pieces 1000 g
- Basil fresh leaves 80 g
- Pine nuts lightly toasted 30 g
- Parmesan cheese grated 50 g
- Extra virgin olive oil 60 ml
- Garlic small clove 1 unidad
- Cherry tomatoes halved 250 g
- Salt al gusto
- Black pepper al gusto
Method
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Wash the courgettes and cut into noodles with a spiraliser. Spread over kitchen paper and gently pat dry.
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Blend the basil, pine nuts, Parmesan, garlic and 50 ml extra virgin olive oil into a creamy pesto. Season with salt and pepper.
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Heat the remaining oil in a large frying pan and sauté the cherry tomatoes for 2 minutes.
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Add the courgette noodles and cook over high heat for 1–2 minutes, just until warm.
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Remove the pan from the heat. Add the pesto and toss with tongs without breaking the noodles.
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Serve immediately with freshly ground pepper and optional extra Parmesan shavings.
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