Courgetti and Brown Rice Spaghetti with Broccoli PestoServes 2
Mains

Courgetti and Brown Rice Spaghetti with Broccoli Pesto

Serves 2

6 Plant Points

Tender courgetti and hearty brown rice spaghetti are enrobed in a vibrant broccoli pesto, offering a symphony of textures and tastes in every bite. For an added touch of indulgence, consider pairing it with succulent salmon, creating a balanced and satisfying meal that's as nourishing as it is delicious.

Ingredients:

  • 2 COURGETTES

  • 250G BROWN RICE SPAGHETTI


  • MALDON SEA SALT & FRESH PEPPER



    BROCCOLI PESTO

  • 1 HEAD BROCCOLI

  • 100G ALMONDS

  • 5 TBSP. EXTRA VIRGIN OLIVE OIL

  • 2 GARLIC CLOVES

  • JUICE OF 1 LEMON

  • MALDON SEA SALT

Method:

  1. Place the almonds in a pan, dry roast them for a one minute and then leave to the side to cool

  2. Cut the broccoli roughly into small florets

  3. Heat 1 tbsp. of olive oil in a large pan. Add the broccoli and garlic cloves

  4. Cook for 5-6 minute until the broccoli is slightly cooked and has golden patches

  5. Throw the broccoli, garlic, lemon juice, and 75g of toasted almonds in a food processor or blender

  6. Blend until smooth then add the remaining olive oil and a big pinch of salt 7. Add salt or olive oil to taste and leave to one side

  7. Cook the brown rice spaghetti as per instructions on the packet

  8. Spirulise the courgettes 

  9. Mix the spiralised courgette into the cooked pasta so it cooks slightly

  10. Pour over half the pesto and mix well

  11. Top with the rest of the toasted almonds