Courgette Spaghetti with Tomatoes and Homemade Pesto
Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe for beginners to get to grips with how to make courgette spaghetti and their own homemade pesto too.
If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again.
If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp.
Remove the ingredients into a separate bowl, add the oil and the Parmesan cheese, mix all together.
For the Courgette Spaghetti :-
Choose the noodle blade of your spiralizer, insert into spiralizer and ensure the blade is locked in place and that the spiralizer is secured to the surface it is placed upon.
Cut the ends off the courgettes and slice each in half. Place a half of courgette between the spikes of the plastic arm and press together so the courgette is held in place.
Turn the hand crank slowly and the blades will shave the courgette into spaghetti noodles ready for cooking.
Slice cherry tomatoes in half.
Heat the oil in a medium sized saucepan and saute the spaghetti noodles and cherry tomatoes together over a medium heat for 3-4 minutes to soften them.
Stir in the pesto, season to taste with the salt and pepper and heat through until warm.
Serve on plates with the freshly grated Parmesan cheese sprinkled over.