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Courgette Pappardelle with Mozzarella & Pea Pesto |
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| Serves 4 |
Prep 30 mins |
No cook |
Easy |
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My rating |
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Ingredients |
4 large courgettes
125 ball of mozzarella
25g parmesan, shaved
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For the pea pesto
200g frozen peas, thawed
25g toasted pine nuts or chopped roasted hazelnuts
6 tbsp olive oil
25g parmesan, finely grated |
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To make the pea pesto, put the peas, nuts and oil in a
mini or jug blender. Blitz until fairly smooth, then
season to taste. Add the cheese and mix well. Scoop the
pesto into a large bowl. Can be made up to 2 days
ahead and kept covered in the fridge.
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Slice the courgettes into long thin ribbons using a
mandolin or vegetable peeler. Gently toss them through the
pesto until they are evenly coated, then divide between
serving plates.
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Drain the mozzarella, tear into small pieces and
scatter over the courgettes. Finish with the shaved cheese
and a twist of black pepper, and serve. Best eaten
straight away.
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DAILY
DINNERS 
