Save to your scrapbook
Courgetti with lime & hazelnut pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
25g pack fresh basil
1 clove garlic, crushed
50ml extra virgin olive oil, plus extra to serve (optional)
25g freshly grated Parmigiano Reggiano, plus extra to serve (optional)
2 tbsp lime juice
25g roasted, chopped hazelnuts, plus extra to serve (optional)
4 x 185g packs Waitrose Spiralized Courgette Spaghetti
1. Blitz the basil, garlic and olive oil in a small food processor to make a paste. Transfer to a bowl and fold in three-quarters of the cheese, the lime juice and hazelnuts. Season and set aside.
2. Cook the courgette spaghetti according to pack instructions.
3. Add the pesto and mix thoroughly. Sprinkle with the remaining cheese, some hazelnuts and ground black pepper. Serve immediately.
1 of your 5 a day
Typical values per serving:
excluding extra oil, cheese and nuts, to serve
This recipe was first published in July 2017.