Courgetti spaghetti with tomato and butter bean pesto Recipe

Courgetti spaghetti with tomato and butter bean pesto Recipe

  • 400g tin butter beans, drained
  • 2 fat garlic cloves
  • 10 sun-dried tomatoes
  • 75g/2½oz fresh basil, reserve a few leaves to garnish
  • 4 tbsp lemon juice
  • pinch chilli flakes
  • salt and freshly ground black pepper
  • 6 courgettes, trimmed
  • 2 large ripe avocados, skin and seeds removed, chopped
  • red chilli, chopped, for garnish
  • 2 tbsp extra virgin olive oil
  1. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.
  2. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl.
  3. Scrape the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated.
  4. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil.
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