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Courgette Pasta with Fresh Pesto & Sardines

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June 28, 2016 by marksetchfield

P1050697 copy.jpgServes 2, prep time 30 minutes, cooking time 10 minutes

INGREDIENTS
FOR THE PESTO
1 large bunch of basil, keeping some leaves to serve
4 tbsp of olive oil
2 tbsp of grated Parmesan
1 tbsp of pine nuts
1 tbsp of sunflower seeds
Pinch of rock salt

FOR THE PASTA
1 tbsp of olive oil
1 small chopped onion
2 large tomatoes, cored and diced
1 chopped garlic clove
1 large green courgette, spiralized
2 cans of sardines in brine
Salt and pepper

METHOD
Place all the ingredients for the pesto into a food processor and blitz until smooth. Pour the pesto into an airtight container. (You can keep this in the fridge and use again). Wash and trim the courgette, spiralized and place between some paper towels for 20 minutes to soak up the excess moisture. Then heat some oil in a pan, add the onion and garlic and soften. Add the tomato and season and turn off the heat. Place the courgette in a large mixing bowl and add 2-3 tablespoons of pesto and mix. Drain the sardines and add to the pan, turn on the heat to low and cook for 4-5 minutes then add the courgette to the pan and cover, after 2 minutes shut down the heat, leave to stand until the pasta cooked and  at serving temperature. Serve topped with some more pesto and torn basil leaves.
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