Courgetti with pesto and balsamic tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Skip to ingredients
- 8 baby plum tomatoes4 halved and 4 whole
- olive oil
- 1/2 clove garliccrushed
- 1 tbsp balsamic vinegar
- 1 large courgettespiralised or very thinly shredded into noodles
- 2 tbsp fresh vegetarian pesto
- 1 tbsp pine nutstoasted
Nutrition: per serving
- kcal459
- fat29.8g
- saturates4g
- carbs28.7g
- fibre13.3g
- protein12.6g
- salt1.1g
Method
step 1
Toss the tomatoes with 1 tsp oil, garlic and 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.
step 2
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 your courgetti.
