Use store-prepared pesto if you wish, thinning it with lemon juice. Spiralisers — gadgets that transform vegetables into noodles or slices — are available from most kitchenware stores.
Pesto
3 Tbsp | Olive oil |
2 cups | Baby spinach (Main) |
½ cup | Flat-leaf parsley, leaves only, chopped (Main) |
2 cloves | Garlic, crushed |
2 Tbsp | Capers, rinsed (Main) |
1 Tbsp | Lemon zest, grated |
1 Tbsp | Lemon juice |
Noodles
3 | Courgettes (Main) |
1 Tbsp | Olive oil |
Tomatoes
8 | Yellow tomatoes (Main) |
1 Tbsp | Olive oil |
Directions
- To prepare the pesto, heat the oil in a non-stick frying pan. Add the remaining pesto ingredients, season with flaky sea salt and freshly ground black pepper and heat until the greens are wilted. Place in a blender and process until smooth. This can be prepared ahead and refrigerated. Warm slightly before using.
- To prepare the noodles, spiralise or julienne the courgettes. Heat the oil and stir in the courgette noodles, cooking until crisp-tender. Season with salt and pepper to taste and combine lightly with 2-3 tablespoons of the pesto.
- Meanwhile, fry the tomatoes in oil until just softened. Season.
- Place the noodles in two shallow bowls. Top with the tomatoes. Great garnished with shaved parmesan and marigold leaves. Any remaining pesto can be served on the side.