Courgette Pasta with Pesto & Sardines

MAIN_P1050697.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 sunflower seeds
A pinch of rock salt

FOR THE PASTA
1 tbsp of olive oil
1 small onion chopped
2 large tomatoes, cored and diced
1 chopped garlic clove
1 large green courgette, spiralized
2 cans of sardines in brine
Salt & 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 for up to three months). Wash and trim the courgette, spiralize then place between sheets of paper towel to soak up the excess water. Heat the oil in a pan, add the onion and garlic and sauté. Add three tablespoons of pesto and mix. Drain the sardines, then add to the pan, turn the heat down to low setting for 4-5 minutes. Add the courgette to the pan, cover, turn off the heat and leave to stand. Plate the sardines and courgette, serve topped with tomato, pesto and torn basil leaves.

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