Courgette Pasta with Avocado & Pesto
Enjoy pasta without the guilt and try our Courgette Pasta with Avocado and Pesto. A bowl full of goodness the whole family will enjoy.
Ingredients
- 8 large courgettes
- 2 cups fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup parmesan, finely grated
- 1 medium avocado, chopped
- 1 teaspoons lemon zest
- 2 cloves garlic, chopped
- 50 grams baby rocket leaves
- 1 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 8 large courgettes
- 2 cups fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/2 cup parmesan, finely grated
- 1 medium avocado, chopped
- 1 teaspoons lemon zest
- 2 cloves garlic, chopped
- 50 grams baby rocket leaves
- 1 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 3Using a spiraliser or vegetable peeler, slice the courgettes into thick noodles. Place courgette noodles 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, being careful to not overcook it.
- Step 2 of 3In a food processor, blend basil, garlic, pine nuts, Parmesan and oil until smooth. Add avocado, then process until smooth. Season to taste.
- Step 3 of 3Toss courgette with half the avocado pesto. Divide between four bowls and serve topped with rocket, lemon zest, juice, extra Parmesan, extra pine nuts, basil leaves and extra pesto on the side.
Method
- Step 1 of 3Using a spiraliser or vegetable peeler, slice the courgettes into thick noodles. Place courgette noodles 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, being careful to not overcook it.
- Step 2 of 3In a food processor, blend basil, garlic, pine nuts, Parmesan and oil until smooth. Add avocado, then process until smooth. Season to taste.
- Step 3 of 3Toss courgette with half the avocado pesto. Divide between four bowls and serve topped with rocket, lemon zest, juice, extra Parmesan, extra pine nuts, basil leaves and extra pesto on the side.
Nutrition per serving
1348 Kilojoules
Protein14 grams
Fat27 grams
Carbs4 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Using a spiraliser or vegetable peeler, slice the courgettes into thick noodles. Place courgette noodles 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, being careful to not overcook it.
- Step 2 of 3In a food processor, blend basil, garlic, pine nuts, Parmesan and oil until smooth. Add avocado, then process until smooth. Season to taste.
- Step 3 of 3Toss courgette with half the avocado pesto. Divide between four bowls and serve topped with rocket, lemon zest, juice, extra Parmesan, extra pine nuts, basil leaves and extra pesto on the side.