Dig out that spiralizer: this it this only recipe that mine gets an outing on! A vegan dish of warm ‘al dente’ courgetti smothered in an unctuous creamy sauce – what’s not to love?
Courgetti with Butter Bean Pesto
Dig out that spiralizer: this it this only recipe that mine gets an outing on! A vegan dish of warm 'al dente' courgetti smothered in an unctuous creamy sauce - what's not to love?
PROTEIN FIBRE FOLATE VITAMIN-B6/C/E MAGNESIUM POTASSIUM CALCIUM LYCOPENE ORGANOSULFIDES
Ingredients
serves 2
- 1x400g jar butter beans(Judión)
- 20g fresh basil
- Juice of half a lemon(4 tbsp)
- Sea salt & freshly ground pepper
Butter bean pesto
- 300g spiralized courgette/s
- 3 garlic cloves
- A drizzle of olive oil (2 tbsp)
- 2 tbsp lemon juice
- Sea salt & freshly ground pepper
Courgetti
- 1 ripe avocado
- 7 ripe cherry tomatoes
- 5 radishes
Sauce mix
- A handful of rocket leaves
- A handful of walnuts
- 1 fiery red chilli
- A good drizzle of olive oil
- A pinch of sea salt flakes
to finish
NOTES*
When using fresh herbs like basil or coriander; use their tender stems as well.
Adding lemon juice to the cooked courgetti - and pesto, not only adds a welcome citrus notes; the vitamin C it contains is an antioxidant and will stop the green bits losing their vibrancy (oxidising).
Although this recipe states 'serves 2', you will be left with enough butter bean pesto to repeat this recipe - or spoon it over a bruschetta and pile any extras on top.
Method
Place all the ingredients for the butter bean pesto in a blender or food processor and blend to a smooth puree - add a little cold water to the desired consistency
For the courgetti, Heat a large shallow pan before adding a drizzle of olive oil. Cook the finely-sliced garlic for a few minutes before tossing in the courgetti. Season with salt and freshly ground pepper. As soon as the courgetti starts to soften, remove from the heat and add a spritz of lemon juice.
Transfer half the butter bean pesto to a large bowl. Chop the avocado, cherry tomatoes and finely slice the radishes. Combin with the butter bean pesto. Now, stir the cooked courgetti into the sauce to cover.
Use a fork to swirl the courgetti and pile high on the plates. Top with the rocket, walnuts and sliced chillies and finish with a drizzle of olive oil and a sprinkle of sea salt flakes.
JAMx
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