Name: Courgette pasta with avocado and pesto
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 large courgettes; 2 cups firmly packed fresh basil leaves; 2 garlic cloves, chopped; 1/4 cup pine nuts, toasted, plus 2 tablespoons extra; 1/2 cup finely grated parmesan, plus 2 tablespoons extra; 1 tbsp olive oil; 1 medium avocado, chopped; 50 g baby rocket leaves; 1 tsp finely grated lemon zest; 2 tbsp lemon juice; 2 tbsp fresh baby basil leaves

Courgette pasta with avocado and pesto

Mix up your go-to pasta dish thanks to our tasty courgette pasta recipe. This pasta alternative is not only gluten free and super healthy, the homemade avocado pesto makes it simply irresistible!

Ingredients

8 large courgettes

2 cups firmly packed fresh basil leaves

2 garlic cloves, chopped

1/4 cup pine nuts, toasted, plus 2 tablespoons extra

1/2 cup finely grated parmesan, plus 2 tablespoons extra

1 tbsp olive oil

1 medium avocado, chopped

50 g baby rocket leaves

1 tsp finely grated lemon zest

2 tbsp lemon juice

2 tbsp fresh baby basil leaves

Method

1.Using a spiralizer (see tip), cut courgette into thick noodles. Place courgette in a large steamer or colander over a large pan of simmering water, ensuring the base of the steamer isn’t touching the water. Cover and steam for 2 minutes or until courgette is just tender (don’t overcook or it will fall apart).

2.Blend or process basil, garlic, pine nuts, parmesan and oil until smooth. Add avocado, then process until smooth. Season to taste.

3.Toss courgette with half the avocado pesto. Serve courgette pasta topped with rocket, lemon zest, juice, extra parmesan, remaining pesto, extra pine nuts and baby basil leaves.