Have you ever noticed, how despite endless varieties, we seem to always gravitate towards the same kind of vegetables. It is different with fruits as they change with every season. It is different with fish and meat, as they are linked to specific recipes of types of meals. Whatever I do, I seem always to choose carrots, leeks, paprika, aubergine and courgette as part of our weekly shopping. Let’s be honest. They really do make fabulous meals!
Like this amazing fresh and filling courgette spirelli. The recipe comes from one of my favourite cook books by Tom Kerridge called “Lose Weight for Good”. I am not sure about losing weight, but the recipes inside are really good. The Courgette Spirelli a classic take on the Italian pasta-and-pesto combo. However, 10 times lighter and 10 times fresher! Something wonderful happens with all ingredients mixed as one. The meal feels vibrant, delicious and simply just right.
I mentioned classic Italian, yes… and no. There is a freshness of lemon zest in the courgette. The seasoning includes the spices of nutmeg. The pesto is made with basil and spinach. It takes a real chef to know how to play with flavour and Tom Kerridge is simply the best. Just try and see!
- 180g half-dry cherry tomatoes
- 500g courgettes, spiralized
- 150g baby spinach
- 30g basil leaves
- 1 clove garlic, finely grated
- 1tbsp virgin olive oil
- Zest 1 lemon, finely grated
- 2tbsp fresh vegetable stock or water
- ½tsp freshly grated nutmeg
- 10g pine nuts
- Small handful basil leaves, shredded
- 2tsp Parmesan, grated
- 125g Ricotta
1. To make the pesto put the basil leaves, spinach, pine nuts, garlic, olive oil and parmesan into a jug blender or food processor, add some seasoning and blitz until smooth.
3. Toast the pine nuts for the garnish in a small, dry pan for 30 secs, then tip onto a plate and set aside.
4. Put the spiralized courgettes and the lemon peel into a bowl and season. Mix well with your hands, then leave to stand and wilt for 20 mins. Drain in a colander, patting the courgetti firmly with kitchen paper to remove all the excess water and seasoning.
5. Tip the spiralized courgettes into a large pan, season with the nut meg, salt and black pepper and add the pesto. Stir well to coat with the sauce and cook over a medium heat for 2 mins.
6. Divide the courgetti between 2 warmed serving bowls and sprinkle with the shredded basil leaves, Parmesan, pine nuts, half-dry tomatoes and a table spoon of Ricotta cheese.