vegetarian

‘Hey Pesto’ Courgetti

First we eat…

180 kcal   happyfacenobackground  happyfacenobackground

Flavours: 2 tsp olive oil, 1 ½ tsp dried basil, 1 tsp lemon juice, small garlic clove, S/P

Bulk: 600g courgette, 50g feta*, 20g sunflower seeds

Jazzy: top with or add in some sliced black olives

heypestoprep

Lets cook: Mix the flavour ingredients in a small bowl to make the pesto. Cut the courgette into long, thin slices and fry on a medium-high heat for around 5-7 minutes or until they start to become soft and ‘spaghetti’ like. Then add the pesto and sunflower seeds and mix until evenly coated. Be sure to pre-warm the bowls/plates then plate up and crumble the feta on top  cutefacenobackground

heypesto1

* Here I used Apetina 10% fat cheese

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2 thoughts on “‘Hey Pesto’ Courgetti

    1. I really like the fresh taste of the courgette in ‘spaghetti’ form. Too much pasta can sometimes weigh a meal down so I think I’ll be using courgetti in more meals 😀 Thanks for the comment (y)

      Liked by 1 person

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