Courgette pesto pasta

(serves 3)

INGREDIENTS

  • Half bag edamame fettucine (100g) I get this from Holland and Barrett, basically green pasta made from edamame and mung beans

  • 2 courgettes

  • 4 garlic cloves

  • 1 white onion

  • 3 tblsp basil pesto (I use ‘Sacla free from pesto’)

  • Black pepper

  • 2 tblsp lemon juice

  • 2 tblsp thyme

  • 2 tsp oregano

  • ½ head cooked broccoli

  • 3 tblsp chopped mixed nuts

  • 2 tblsp sunflower seeds

  • Pinch of salt

  • ½ tsp crushed chillies

 

METHOD

  1. Remove the ends of the courgettes and spiralize them (I use a small handheld one, you can use a quicker machine if you have one, or buy it already spiralized)

  2. Boil the fettucine in a pot for about 6 minutes until cooked and softened, drain and tip into a large bowl and set aside

  3. Chop the broccoli into chunks and boil with a little water for 5 minutes, until cooked and tender, drain and rinse with cold water, then chop the broccoli into small pieces and add to the bowl with the fettucine

  4. Peel the onion, discard skin and chop finely, then fry with a little olive oil in a large pan for 5 minutes until soft and slightly golden, next add crushed garlic cloves, lots of black pepper, herbs and the spiralized courgettes to the pan and mix well, cook for a further 2 minutes, then turn the heat off.

  5. Add the courgette and onion mixture to the fettucine bowl, add the rest of the ingredients, and mix well, season to your preferred taste

  6. Serve up and enjoy.

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