Rob’s Recipe of the Week: Courgetti – why notti? | Canalside Community Food

I’ve never tried this but my girlfriend assures me it’s a great summer recipe and a slightly different way to make use of courgette! 

Courgetti with pesto and balsamic tomatoes

Ingredients
baby plum tomatoes 8, 4 halved and 4 whole
olive oil
garlic 1/2 clove, crushed
balsamic vinegar 1 tbsp
courgette 1 large, spiralised or very thinly shredded into noodles
fresh vegetarian pesto 2 tbsp
pine nuts 1 tbsp, toasted

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.

From Olive Magazine