← Nouns Cooking · Plant-Based

Ingredients

• 3 medium courgettes, spiralised into noodles
• 1 tbsp Olive oil
• 200 g Cherry tomatoes
• 1 clove Garlic, sliced
• 4 tbsp basil pesto
• ½ Lemon, zested and juiced
• 20 g Parmesan, shaved
• 2 tbsp Pine nuts, toasted (optional)
• 1 handful basil leaves
• salt and black pepper

Method

1. Spread the courgette noodles on kitchen paper, sprinkle with a pinch of salt and leave while you cook the tomatoes; this draws out water so the dish isn't soggy.
2. Heat the oil in a large frying pan over medium-high heat. Add the tomatoes and cook for 4–5 min, shaking the pan, until they blister and start to burst. Add the garlic for the last minute.
3. Pat the courgetti dry, add to the pan and toss over the heat for just 1–2 min, until warm but still with some bite. Overcooked courgetti goes limp and watery.
4. Take off the heat, stir in the pesto, lemon zest and a squeeze of juice. Season with pepper.
5. Serve topped with parmesan, pine nuts and basil.

Tips

• Pesto usually contains pine nuts and parmesan made with animal rennet; check the jar or make your own.
• For extra protein, top with grilled chicken, prawns or a soft-boiled egg.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food Minimalist Baker