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Courgetti with trapanese pesto & hard ricotta
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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
Serves: 2
3 courgettes
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated ricotta salata, to serve
PESTO
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.
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