A quick and easy midweek meal using spiralized courgettes (courgetti) to give ‘pesto pasta’ a healthy twist with a peppery pesto packed with goodness
Serves: 2 (with extra pesto)
Preparation time: 10 minutes
Cooking time: 5-10 minutes
You’ll need
85g pumpkin seeds
85g parmesan, grated
3 cloves garlic, roughly chopped
85g watercress
1 lemon
300ml olive oil (plus 1 tbsp for frying)
2 medium courgettes spiralized to make courgetti
150g cooked king prawns
What to do
Toast the seeds in a dry frying pan until they begin to pop. Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. As it’s blending, add more oil until it becomes drizzling consistency. Add a splash of olive oil to a large frying pan over a medium-low heat. Toss the courgetti into the pan with the cooked prawns and cook for 2-3 minutes, until the courgetti just begins to soften. Stir through the pesto to warm before serving.
Cook’s Tip: The recipe will make around 450ml pesto; any excess will keep in the fridge in a sealed container for a week.
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