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Courgette pasta, spring peas & mint

Spiral Expert

Preparation : 15 min Resting : -
Cooking : - Equipment : Spaghetti cone
Difficulty :
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Serves 4 PEOPLE :
4 courgettes (1kg)
200 g frozen peas, thawed
25 g toasted pine nuts, plus extra to serve
25 g grated Parmesan, plus shavings to serve
5 g mint leaves, plus extra to serve
3 tbsp olive oil
1 lemon (grated zest and about 3 tbsp juice)
sea salt
freshly ground black pepper
1Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths. Set aside in a colander.
2Put the peas, pine nuts, grated Parmesan and mint into the bowl equipped with metal blade; pulse for about 30 seconds until smooth.
3Slowly add the olive oil to combine, then the lemon zest and juice; season and transfer to a bowl.
4Pat the courgette spaghetti dry, and toss with the pea mixture. Serve with extra pine nuts, mint and Parmesan shavings.


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