Having recently been inspired by the healthy raw food revolution (but not quite committed enough to go the whole hog), loving pesto pasta but pasta not loving me too much, I invested in a betty bossi vegetable twister. It works by twisting your vegetables through a peeler turning them into ‘noodle’ shapes.

I began by prepping the zucchinis/courgettes. I was feeding 4 so used 1.5 to 2 courgettes per person.

I was also making my pesto from scratch. I added to the blender;

2 large bunches of fresh basil
a 150g packet of macadamias
1 lemon
a LOT of parmesan cheese
salt
2 cloves of garlic

I then quickly pan fried the left over courgette (the chunks that didn’t get through the betty bossi) to eliminate waste, along with cherry tomatoes sliced in half, until soft.

Mixed the pesto through the courgette ‘spaghetti’ and then added the courgette and tomatoes.

VOILA! Easy, quick and delicious! It still blows my mind how much the courgetti mimics actual spaghetti.

Don’t believe me? Try it yourself!

Tags » Pesto Spaghetti

Pesto Courgetti