Spinach-and-pesto-courgetti

Tom Kerridge’s spinach and basil pesto courgetti

'This is a simple, fresh and filling take on the classic Italian pasta-and-pesto combo'

By , 29 January 2018

(13 votes)

Tom Kerridge’s spinach and basil pesto courgetti
  • 1 Hour 20 Mins
  • Serves: 2
  • Price: £1.76 per serving
Nutritional Info
Each 480g serving contains
  • Energy

    1024KJ

    245KCAL

    12%
  • Fat

    16.8g

    med

    24%
  • Saturates

    5.8g

    low

    29%
  • Sugars

    7.7g

    low

    9%
  • Salt

    0.24g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 213kJ/51kcal.
Ingredients
  • 180g cherry tomatoes, halved
  • Olive oil spray
  • 1tsp dried oregano
  • 500g courgettes, spiralized
  • 2tbsp Alpro Soya Single Cream Alternative
  • 150g baby spinach
  • 30g basil leaves
  • 1 clove garlic, finely grated
  • 1tbsp extra 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
Method
  • Preheat the oven to 160C/140C Fan/Gas 1. Line a baking tray with baking paper.

  • Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with the olive oil spray. Sprinkle each tomato with a little oregano and seasoning. Cook on the middle shelf of the oven for 1 hr 15 mins, then set aside to cool.

  • Meanwhile, put all the ingredients for the pesto into a jug blender or food processor, add some seasoning and blitz until smooth.

  • Toast the pine nuts for the garnish in a small, dry pan for 30 secs, then tip onto a plate and set aside.

  • Put the spiralized courgettes 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.

  • Tip the spiralized courgettes into a large pan and add the pesto and single cream alternative. Stir well to coat with the sauce and cook over a medium heat for 2 mins, then fold through the roasted tomatoes.

  • Divide the courgetti between 2 warmed serving bowls and sprinkle with the shredded basil leaves, Parmesan and toasted pine nuts.