Courgetti with pesto, crème fraiche, Parmigiano Reggiano and roasted tomatoes
2 courgettes, spiralized
2 tbsp crème fraiche
50 g Parmigiano Reggiano, shaved
10 cherry tomatoes
For the pesto:
100 g fresh basil
2 cloves garlic
50 g pine nuts
150 ml olive oil
50 g Parmigiano Reggiano, grated
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Pre heat the oven to 180 degrees, when ready place the tomatoes in to roast. Firstly make the pesto – blitz the basil, garlic, pine nuts, olive oil and Parmigiano Reggiano together.
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Using a spiralizer, spiralize the courgettes. Heat a pan with a dash of olive oil and place the spiralized courgettes in to soften, add the pesto and crème fraiche.
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Serve with the roasted tomatoes and a shaving of Parmigiano Reggiano.
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