Courgetti with pesto, Parmesan crumbs and Parma ham recipe
Give your summer a Mediterranean spin with this delicious Italian courgetti recipe with pesto, Parmesan crumbs and crispy Parma ham. A light alternative to spaghetti, courgetti is packed with flavour and just as delicious!
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 384 calories / serving
Ingredients
- 2 slices white bread, torn
- 2 tbsp chopped fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 2 tbsp finely grated Parmesan
- 1 lemon, finely zested
- 2 slices Parma ham
- 75g pine nuts
For the courgetti
- 4 medium courgettes, trimmed
- 2 tbsp olive oil
- 4 tbsp fresh pesto
Each serving contains
- Energy
- 1590kJ 384.0kcal
- Fat
- 32g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 13.2gProtein 11.5gFibre 1.0g
Method
- Put the bread into a small blender with thebasiland blitz until to breadcrumbs. Heat the olive oil in a large frying pan, add the crumbs and fry for 3-4 mins or until golden. Season, add the Parmesan and lemon zest and fry for another minute. Set aside.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Put the Parma ham and pine nuts onto a baking sheet and bake for 5 mins or until the ham is crisp and the pine nuts are lightly golden. Set aside to cool, then crumble the ham into small pieces.
- For the courgetti, spiralize or cut the courgette with a julienne peeler or thinly slice lengthways, then cut into thin strips with a sharp knife. Heat a little oil in a large sauté pan, add 1 courgette and fry over a high heat with a little salt and pepper for 3-4 mins or until the courgette is just tender but still retaining some bite. Stir in one spoonful of pesto and mix together.
- Tip onto a serving plate and then repeat with the remaining 3 courgettes and pesto. Scatter each plate with breadcrumbs and Parma ham before serving.
- See more Main course recipes
Tip
Make the crumbs, crispy Parma ham and toasted pine nuts and store in a covered container for up to 24 hours.
