Gluten-Free Spaghetti with Courgette & Pancetta Topped With Potato Strings

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July 4, 2016 by marksetchfield

P1050782.JPGServes 4, prep time 15 minutes, cooking time 20 minutes

2 bunches of basil 
3 tbsp of toasted pine nuts
1 garlic clove crushed
2 tbsp of grated parmesan cheese
8 tbsp of extra virgin olive oil
Pinch of salt

1/4 pack of gluten-free spaghetti
1 courgette spiralized
1 sliced leek
1 garlic clove chopped
1 tbsp of olive oil
2 handfuls of pancetta
Salt and pepper

1 potato spiralized
Vegetable oil for deep frying
Parmesan shavings
Cook the pasta as per pack instructions, drain and leave to one side. Place all the pesto ingredients in a food processor and blitz for two minutes. Remove from the bowl and transfer to a container. Spiralize the courgette and potato, then place the courgette on some kitchen paper to soak up the excess moisture. Next heat the vegetable oil and deep fry the potato strings until golden and crispy. Then heat the olive oil in a separate pan and cook the pancetta, add the courgette, leek and cook for two minutes. In a large bowl add the spaghetti and three tablespoons of pesto and mix. Add the pancetta and courgette and combine. Serve topped with potato strings and shaved parmesan.

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