Courgetti with trapanese pesto & hard ricotta

This is pasta on a health kick. The Sicilian pesto is silly good. If you can’t get hold of a spiralizer, just use a vegetable peeler


3 courgettes

1 tablespoon olive oil

Salt and freshly ground black pepper

2 tablespoons grated ricotta salata, to serve



2 cloves of garlic, crushed 50g flaked almonds, toasted Leaves from a small bunch of fresh basil

3 tablespoons olive oil

200g tomatoes, skinned and chopped

2 tablespoons grated pecorino

Salt and freshly ground black pepper


1. Using a spiralizer, make long strips – ‘courgetti’ – with the courgettes. Heat the oil in a large frying pan and toss the courgette strips in it for a minute. Season well and transfer to a large bowl.

2. In a pestle and mortar or a food processor, make a paste with the garlic, almonds, basil and olive oil. Add the chopped tomatoes and crush them a little to combine with the paste. Stir in the pecorino

and season.

3. Toss the courgette strips with the pesto and top with the grated ricotta salata.

Serves: 2

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