Courgette Noodles With Asparagus Strips & Pomegranate Seeds In Pesto Sauce

Main Ingredients

  • 1 Washed Courgette
  • Small Amount of Spelt Spaghetti (Approx. 30g)
  • Handful of Pomegranate Seeds
  • 4 Stalks of Asparagus
  • 1/4 Cup of Garden Peas
  • Handful of Pumpkin Seeds
  • Salt and Pepper to Taste

Pesto Sauce Ingredients

  • 2 Cups of Fresh Basil
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Pine Nuts
  • 3 Minced Garlic Cloves
  • Salt & Ground Black Pepper To Taste
  • If Non-Vegan Add 1/3 Cup of Parmigiano Reggiano cheese, grated

Method for Pesto Sauce

  • Toast pine nuts lightly in a pan for 5 minutes
  • Blend all the ingredients together in a blender until smooth, it's that simple!

Method for Courgette Noodles

  • Bring water to boil in a medium pan, then add the spelt pasta with a sprinkle of salt and cook for 15 minutes
  • Whilst the pasta is cooking cut the asparagus into strips and spiralize the courgette 
  • In a small pan heat the pesto 
  • In the last 3-4 minutes, blanch the courgette noodles, peas and asparagus in the boiling water with the pasta. 
  • Drain the water and combine with the pesto. 
  • Pour into a bowl then add the fresh pomegranate seeds and pumpkin seeds. 
  • Add a sprig of fresh basil leaves, sprinkle crushed black pepper over the top and enjoy!