Courgette ‘spaghetti’ with rocket pesto

Courgette ‘spaghetti’ with rocket pesto

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving

• Calories 413 21%

• Fat 36.3g 52%

• Saturates 6.3g 32%

• Sugars .6g 1%

• Salt 0.8g 13%

• Protein 16.3g 33%

• Carbs 5.7g 2%

• Fibre 1.3g -

Of an adult's reference intake

Ingredients

• 4 courgettes
• 70-100 ml olive oil , plus an extra splash
• 100 g almonds
• 1 clove of garlic
• a few sprigs of fresh basil
• 50 g Parmesan cheese
• ½ a lemon
• 300 g rocket

Recipe From

Jamie Magazine

By Lizzie Harris

Method

1. Trim and julienne the courgettes, then pop the courgette ‘spaghetti’ in a colander with a splash of oil and a pinch of sea salt. Toss, then set aside over a bowl to drain for 10 minutes.
2. For the pesto, toast the almonds, then pulse with the garlic in a food processor. Pick in the basil leaves, grate in the parmesan, squeeze in the lemon juice and most of the rocket (saving some to serve) and pulse to form a paste.
3. Slowly add the oil and pulse again until smooth. Season and toss the pesto through the courgette. Scatter over the saved rocket and serve.