Servings: 4 · Prep Time: 20 mins · Cooking Time: 5 mins
Total Time: 25 mins
Dinner | Lunch | Quick
This dish is not only beautiful to look at, with all the vibrant colours, it ticks all the dietary and satisfaction boxes, as it has taste, crunch, saltiness and creaminess. It really is a dish that has it all. Courgetti or zoodles, are a fantastic alternative to wheat based noodles. The beautiful homemade red pepper pesto combined with the freshness of the courgette noodles, make it hard to believe that it isn't a real pasta dish. Grab a spiraliser if you don't already have one. It's simple to use, wipe clean and in all honesty,.. a lot of fun! The kind of thing kids will love too and a good way to make vegetables a little more exciting! Spread the word kids - veggies can be cool! Made of over 90% water and subtle in taste courgette is the perfect vegetable to build into a delicious dish. It is a match made in heaven for the pesto in this recipe and incredibly filling. It's blood sugar friendly, packed with antioxidants, vitamins and is incredibly nutritious. You can eat it warm or eat it cold. We actually prefer it cold but if you are looking for a winter warmer you can pop it on the heat for a little blast!
- red pepper (1, chopped and roasted)
- fresh basil (1 handful)
- rocket (1 handful)
- sea salt (1 tsp)
- pine nuts (75g)
- garlic clove
- courgettes (750g)
- olive oil (8 tbsp)
- parma ham or bacon (5 rashers)
- coconut flakes (30g toasted)
For the pesto:
Place the oven on at 180�c and pop the pepper (chopped) in until roasted
In to a food processor place the roasted pepper, basil, rocket, salt, pine nuts, garlic and olive oil. Blitz until fully combined and a loose consistency, add more olive oil if still to thick
Transfer mixture to a jam jar and store in the fridge
FOR THE MEAL
Using a spiralizer (or a vegetable peeler- peel length strips), create your courgette noodles.
In a frying pan fry off your parma ham / bacon until crispy.
Toast the coconut flakes until slightly golden.
Place the noodles in to a serving bowl. Add about 2 tbsp and toss the courgette noodles until fully coated.
Transfer the noodles on to plates.
Add parma ham / bacon and toasted coconut and enjoy!
Serve straight away of keep refrigerated and enjoy for up to 3 days.
The remaining pesto will last in the fridge for up to 7 days.
If you want your noodles warmed : Place them in to a wok for 1 minute MAXIMUM- they will lose water and will wilt quickly otherwise. Move them around the pan.