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    Courgetti with trapanese pesto & hard ricotta

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    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

    Serves: 2


    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.

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