Spaghetti with Pesto, Broccoli and Courgette Ribbons
A wonderful combination of fresh basil pesto, succulent courgettes and tender broccoli served with Marshalls Spaghetti and topped with parmesan cheese.
Ingredients
For the pesto:
3 garlic cloves, chopped roughly
200ml (7fl oz) extra-virgin olive oil
75g (3oz) mixed fresh basil, flat-leaved parsley and rocket leaves
50g (2oz) pine kernels
50g (2oz) fresh parmesan cheese, grated
1 teaspoon sea salt
freshly ground pepper
For the courgette ribbons:
1 large courgette
vegetable oil, for deep-frying
For the spaghetti
400g (14oz) Marshalls Spaghetti
1 head of broccoli, cut into small florets, tough stems discarded
1 teaspoon olive oil
4 tablesspoons fresh pesto (see above)
sea salt and freshly ground white pepper
15g (1/2 oz) chopped fresh basil to garnish
125g (4oz) fresh parmesan cheese, shaved, to serve
Method
First, make the pesto. Put the garlic, basil, parsley, rocket and oil into a food processor. Whizz until smooth. Scrape down the sides with a spatula. Then, add the pine kernels, whizzing them for a few seconds until they start to break down. Lastly, add the parmesan, salt and about 12 turns of pepper. Process for a couple of seconds. That’s it.
Slice the courgette, lengthwise, as finely as you can. Heat the vegetable oil in a large pan and deep-fry the courgette strips until they start to curl up and turn golden.
Cook the spaghetti according to the packet instructions. Steam the broccoli in a colander over the pasta pan. Both the spaghetti and the broccoli should be tender but still have a bit of bite in them (al dente).
Drain the spaghetti and put it back in the pan with the teaspoon of olive oil and some salt and pepper. Toss well to coat the spaghetti. Add the broccoli and 4 tablespoons of pesto and toss again. Serve in large wide bowls, garnished with freshly chopped basil, the courgette ribbons and Parmesan shavings.
Click here to go back to list of recipies.