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Courgetti with Pesto & Balsamic Tomatoes |
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| Serves 1 |
Prep 9 mins |
Cooking 6 mins |
Easy |
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My rating |
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Ingredients |
8 baby plum tomatoes, 4 halved & 4 whole
olive oil
1 tbsp balsamic vinegar
1 large courgette, spiralised or very thinly shredded into
noodles
2 tbsp fresh pesto
1 tbsp pine nuts, toasted
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Fresh pesto
40g fresh basil leaves
25g toasted pine nuts
25g grated parmesan
3 tbsp olive oil
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Toss the tomatoes with 1 tsp
oil, 1tbsp balsamic vinegar and some seasoning. Tip into a
frying pan and cook for 5 minutes until the whole tomatoes
start to burst and they are coated in the balsamic.
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Pour a kettle of hot water
over the courgette spaghetti and blanch for 30 seconds.
Drain really well, toss with the pesto and season well.
Stir, coating the noodles, then add the tomatoes and
toasted pine nuts to serve with your courgetti.
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DAILY
DINNERS 
