Who needs spaghetti when you’ve got courgetti? I always find that pasta leaves me feeling super bloated, and looking like a bit of a beached whale! Courgetti (spiralized courgette) is a really good alternative if you’re wanted to beat the bloat or limit your carb consumption. It works brilliantly with this classic pesto recipe. If you want to go one better and make your pesto super healthy too then a useful tip is to switch the olive oil for a large avocado. This works equally well, giving the pesto a more creamy textured (yum!). I love this topped with grilled salmon or chicken. This recipe makes enough to serve two people.
1 tin 400g Butter Beans
1tsp Coconut Oil
Approx 6 Baby Tomatoes
1-2 tbsp Pumpkin Seeds
For the Pesto:
100g Pine Nuts
Big handful of basil (approx 50g)
1-2 cloves of Garlic
5 tbsp Olive oil
1 Lemon, juiced
Pinch Salt & Pepper
1. For the pesto, peel the garlic and juice the lemon. Place all pesto ingredients into a food processor and blitz until smooth.
2. Cut off both ends of the courgette to make them flat. Place courgette onto the spiralizer glider, and spiralize at desired width.
3. In a pan, over a low to medium heat, melt the coconut oil and add the butter beans. Sautée for around 3 minutes along with the pesto.
4. Stir courgetti through butter bean pesto. Top with sliced baby tomatoes, crumbled feta cheese and pumpkin seeds.