Courgetti with pesto, crème fraiche, Parmigiano Reggiano and roasted tomatoes

Main coursea few minutes12-18 months


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


  1. 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.

  2. 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.

  3. Serve with the roasted tomatoes and a shaving of Parmigiano Reggiano.

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