The second in this series of cool recipes for hot women – and their families! It’s quick, easy and tasty. What more do you want from a recipe? Oh, and courgettes are a good source of vitamins A and C, potassium and fibre.
Ingredients (makes supper for 1 or a side dish for 2)
1 large courgette
100 ml Mild olive oil
2 bunches of cherry tomatoes on the vine
Pesto:
45g Basil
100 ml Virgin olive oil
25g Pine nuts
1 Clove of Garlic
30g Pecorino or Manchego cheese
Salt and pepper to taste
Method
Heat the oven to 180 degrees.
Put the tomatoes in a roasting pan. Drizzle with olive oil. Cook in the oven for 20 minutes.
Wash the courgette. Use a serrated peeler to create spaghetti strips.
Heat the olive oil in a medium frying pan. Cook the courgette strips in the pan for about 3 minutes until softened.
Remove the courgette from the pan and put to one side.
For the pesto:
Gently roast the pine nuts in a frying pan until starting to colour
Snip the stalks from the basil
Grate the cheese
Place the pine nuts, basil, garlic, cheese and olive oil in a food processor and whizz until combined
Add the pesto to the courgettes and toss until coated
Divide between two bowls and top with the roasted cherry tomatoes
