Pesto & bean Courgetti

Vegetarian

Free from

Ingredients

  • 1 large green courgette
  • 1 large yellow courgette
  • 1 tbsp olive oil
  • 1 garlic clove, peeled
  • 400g tinned cannellini beans, drained
  • 1/2 190g jar Sacla' Free From Basil Pesto
  • Small bunch basil, leaves torn

Method

  1. Using a spiraliser, cut the courgettes into thin strands the size of spaghetti and set aside.
  2. Heat the oil in a frying pan then skewer the garlic on the end of a fork.
  3. Run the garlic around the inside of the pan several times to flavour the oil.
  4. Add the beans to the pan and heat through gently for 2-3 minutes.
  5. Tip the beans, Sacla' Pesto and courgetti into a large bowl and toss to coat.
  6. Divide between two bowls, scatter over the basil and serve.
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