Ingredients

2-3 Courgette, shredded (can be made ahead and refrigerated)

Pesto:
100g roasted unsalted almonds

300g tightly packed basil leaves

Tbsp. extra virgin olive oil

1 Tbsp lemon juice

100g sundried tomatoes

Salt and pepper, to taste

Courgette Pasta with Sundried Tomatoes Method


With a spiraliser, mandolin, or peeler – cut the courgette into long noodle shaped pieces and set aside. In a blender, place all of the other ingredients except olive oil and sundried tomatoes and process for 5 seconds. With machine running, drizzle in the olive oil until blended. Place all ingredients (including courgette) in a bowl. Stir in sundried tomatoes. Toss and serve.

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