Home > Recipes > Zucchini noodles with pesto, crème fraiche, Parmigiano Reggiano and roasted tomatoes

Zucchini noodles with pesto, crème fraiche, Parmigiano Reggiano and roasted tomatoes

CourseMain course

TimeA few minutes

Ingredients

2 zucchini, spiralized

2 tbsp crème fraiche

1.7 oz/50 g Parmigiano Reggiano, shaved

10 cherry tomatoes

3.5 oz/100 g fresh basil

2 cloves garlic

1.7 oz/50 g pine nuts

5 fl oz/150 ml olive oil

1.7 oz/50 g Parmigiano Reggiano, grated

Prepare this recipe with

12-18 months maturation

Preparation

Preheat the oven to 350 degrees F, when ready place the tomatoes in to roast. Firstly make the pesto – blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together in a blender or food processor.
Make the zucchini into noodles with a spiralizer. Heat a pan with a dash of olive oil and place the spiralized zucchini in to soften, then add the pesto and crème fraiche.
Serve with the roasted tomatoes and a shaving of Parmigiano Reggiano.