CourgettePestoSpaghetti

Courgette Spaghetti with Cavolo nero pesto & Gorgonzola

Prep Time: 5 mins
Cooking Time: 10 mins

Used in this recipe

Ingredients

For the courgette spaghetti

150ml Filippo Berio Extra Virgin Olive Oil
1 glove of garlic
5 large courgettes

For the pesto

50 g pine kernels
50 g Parmigiano Reggiano
50 g Gorgonzola dolce
500g Cavolo Nero, cleaned

Method

Slice the courgette with a mandolin, 4mm thick.
Place in a colander and season with salt, mix and set aside.
In the meantime, bring a large pot of water to boil, blanch the Cavolo Nero for 4 minutes.
Cool down in ice water for a couple of minutes and then drain the excess water.
Place all the ingredients for the pesto in a food blender and mix for a couple of minutes till smooth.
In a frying pan add 3 tbsp Filippo Berio Extra Virgin Olive Oil, slightly crush the garlic and fry for a couple of minutes.
Then remove the garlic and add the courgette and quickly sauté for a few minutes, add the pesto and season to taste.
Once the courgettes are coated with sauce divide into 4 plates and finish with a few pieces of Gorgonzola.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.