This fresh and super healthy recipe comes from Sicilian greatness. It transports you to a hotter, less wet, Mediterranean climate. This can be on the table in 10 minutes flat. I’ve replaced spaghetti with the courgetti, so it’s not heavy on carbs. You can experiment with other cheeses, as I have, as traditionally it’s pamesan. This is sunny bliss on a plate.
Drizzle of olive oil
Handful of manchego cheese (about half a block of cheese)
Gently fry the pistachios for a few minutes, until golden brown.
Create the spiral courgette pasta and place in a pan to of unsalted boiling water and cook for 3 minutes.
Mix all the ingredients together in a saucepan, juice of lemons, olive oil, basil and salt.
Add the finely grated cheese and put over a low heat until the cheese has melted.
Add the cooked courgetti to the pan and coat it in the zesty, lemon heavenliness. Then serve with a bit of rocket on top.