Tom Kerridge's spinach and basil pesto courgetti

Name: Tom Kerridge's spinach and basil pesto courgetti | Asda Good Living
Total time: 1 h 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180g cherry tomatoes, halved; Olive oil spray; 1tsp dried oregano; 500g courgettes, spiralized; 2tbsp Alpro Soya Single Cream Alternative; 150g baby spinach; 30g basil leaves; 1 clove garlic, finely grated; 1tbsp extra virgin olive oil; Zest 1 lemon, finely grated; 2tbsp fresh vegetable stock or water; ½tsp freshly grated nutmeg; 10g pine nuts; Small handful basil leaves, shredded; 2tsp Parmesan, grated

'This is a simple, fresh and filling take on the classic Italian pasta-and-pesto combo'

By Asda Good Living,29th January 2018

(32 votes)

Cook: 1 Hour 20 Mins

Serves: 2

Price: £1.76 per serving

Nutritional Information

Each 480g serving contains

Energy
1022kj
245kcal

12%

Fat
16.8g

Med
24%

Saturates
5.8g

Med
29%

Sugars
7.7g

Med
9%

Salt
0.24g

Low
4%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
213kj/51kcal

Ingredients

180g cherry tomatoes, halved

Olive oil spray

1tsp dried oregano

500g courgettes, spiralized

2tbsp Alpro Soya Single Cream Alternative

150g baby spinach

30g basil leaves

1 clove garlic, finely grated

1tbsp extra virgin olive oil

Zest 1 lemon, finely grated

2tbsp fresh vegetable stock or water

½tsp freshly grated nutmeg

10g pine nuts

Small handful basil leaves, shredded

2tsp Parmesan, grated

Method

Preheat the oven to 160C/140C Fan/Gas 1. Line a baking tray with baking paper.

Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with the olive oil spray. Sprinkle each tomato with a little oregano and seasoning. Cook on the middle shelf of the oven for 1 hr 15 mins, then set aside to cool.

Meanwhile, put all the ingredients for the pesto into a jug blender or food processor, add some seasoning and blitz until smooth.

Toast the pine nuts for the garnish in a small, dry pan for 30 secs, then tip onto a plate and set aside.

Put the spiralized courgettes into a bowl and season. Mix well with your hands, then leave to stand and wilt for 20 mins. Drain in a colander, patting the courgetti firmly with kitchen paper to remove all the excess water and seasoning.

Tip the spiralized courgettes into a large pan and add the pesto and single cream alternative. Stir well to coat with the sauce and cook over a medium heat for 2 mins, then fold through the roasted tomatoes.

Divide the courgetti between 2 warmed serving bowls and sprinkle with the shredded basil leaves, Parmesan and toasted pine nuts.