Pesto courgetti with toasted cashews.

Simple, Easy Lunch.

This courgetti pesto is so delicious, easy to make and ready in no time! The toasted warm crunchy cashews and sweet cherry tomatoes make a lovely addition adding textures and colours. This meal is perfect on those busy days when you just don’t have the time to spend ages in the kitchen but you still want a nourishing, healthy lunch. This is a simple, fresh and filling take on the classic Italian pesto pasta. I think you’ll love it!

Serves 2

Ready in 15 minutes

• 3 courgettes

• ¼ cup cashews

• cherry tomatoes

Basil Pine Nut Pesto

• 1 pack fresh basil leaves

• 3 tbsp pine nuts

• 2 tbsp nutritional yeast

• 2 tbsp olive oil

• 3-6 tbsp water (as much needed)

• 1 garlic clove

• ½ lemon

• ¼ tsp sea salt

Method

Slice the courgettes with a slicer or use a spiralizer.

For the pesto blend the basil, pine nuts, nutritional yeast, olive oil, garlic, water, lemon and salt. You can add more water if the consistency needs to be thinned out. Mix the courgetti and pesto sauce together. This dish can be served hot or cold. If eating the dish cold, let the courgetti absorb the pesto sauce and wilt for a couple of minutes. If you want the dish warm, heat through in a pan on a medium heat for 1-2 minutes. Make sure not to heat up for too long as the courgette can get too soft.

Top with your chopped cherry tomatoes and toasted cashews!