RECIPE SEARCH
Filter by
Courgette pasta, spring peas & mint
Spiral Expert
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : Spaghetti cone |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
:
|
accessories
:
|
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 |
| 1 | Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths. Set aside in a colander. |
| 2 | Put the peas, pine nuts, grated Parmesan and mint into the bowl equipped with metal blade; pulse for about 30 seconds until smooth. |
| 3 | Slowly add the olive oil to combine, then the lemon zest and juice; season and transfer to a bowl. |
| 4 | Pat the courgette spaghetti dry, and toss with the pea mixture. Serve with extra pine nuts, mint and Parmesan shavings. |
ADD A COMMENT
Product used