Some lunchtimes myself and a colleague would go to a shop to buy lunch and I would purchase a pasta dish similar to this one. This version is gluten free and makes a great alternative for anyone who follows a gluten free diet.
Basil and Pesto Courgetti with Pine Nuts
- For the Pesto
- 60g pine nuts
- 40g fresh basil
- 3 cloves garlic crushed
- 150ml olive oil
- 30g parmesan or nutritional yeast
- To taste salt and pepper
- For the Courgette
- 1 tbsp olive oil
- 4 large courgette spiralised
- For the Toppings
- 30g grated Parmesan (optional)
- 30g pine nuts
To create the pesto, lightly toast the pine nuts over a medium/low heat for a minute. Allow to cool and then add them to the blender with the basil and garlic. Blend a little before pouring in the olive oil slowly and blending again until it forms into a paste. Remove from the blender and add the parmesan or nutritional yeast and season.
In a large pot over medium high heat, add the oil and courgette and cook for 3 – 5 minutes. Remove from the heat and set aside.
In the same pan, lightly toast the pine nuts for the topping and set aside.
Add the pesto to the courgette and mix through. Divide the courgetti between 4 bowls and top with the pine nuts and parmesan if using.