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

  • Difficoltà

    Low

  • Stagionatura

    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

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.

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.

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