Courgetti with pesto, Parmesan crumbs and Parma ham recipe

Method

1. 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.
2. Preheat the oven to gas 6, 200°C, fan 180°C.
3. 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.
4. 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.
5. 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.

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• Tip

  Make the crumbs, crispy Parma ham and toasted pine nuts and store in a covered container for up to 24 hours.