Courgetti pasta a la pesto rosso
Print recipeFor all pasta lovers. Courgetti pasta is a great low-carb, naturally gluten-free alternative to conventional wheat pasta. The courgette is turned into ‘spaghetti’ using a vegetable spiralizer.
Related to the cucumber and melon family, the courgette is known for its detoxifying properties and can help regulating blood sugar levels. Especially its skin is full of important nutrients.
Goes well with: good company, green saladIngredients
- 2 courgettes
- 50 g pine nuts
- 1 handful cherry tomatoes
Kitchen tools: spiralizer
Method
- Follow recipe for pesto rosso
- In a pan roast pine nuts until golden brown, set aside
- Wash courgettes and cherry tomatoes, cut cherry tomatoes in half, set aside
- Using the spiralizer turn both courgettes into ‘spaghetti’
- In a pan cover courgetti pasta with water and bring to boil, once water starts boiling take the courgetti pasta out and drain (if boiled longer the courgetti pasta turns soggy)
- Serve with pesto rosso, cherry tomatoes and sprinkled with pine nuts