Pesto Courgetti with Sun Dried Tomatoes

When spiralized vegetables became cool, it seemed like every veggie lover and their cats went and bought a spiralizer, often in an attempt to kid the kids they were having spaghetti. We absolutely love this pesto courgetti recipe which has quickly become a staple at TGH HQ. And the best thing about this recipe – we’ve worked out you don’t really need to invest in a sprializer to make this gorgeous courgetti. All you need is a really sharp nice and a little patience! It’s super easy to cater for the meat eater and the vegetarian at the same time – simply cook the chicken separately and add after. You can expect courgettes and onions in our veggie boxes throughout Summer.

Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 4 Courgettes
– 1 Chicken Breast (optional)
– 4tbsp Pesto
– 2 Onions
– Handful of Sun Dried Tomatoes
– Olive Oil
– Parmesan
– Black Pepper

Method

1. If using a spiralizer, work the courgettes through the machine. If you’re going at it with the knife, chop both ends of the courgettes and discard. Cut the courgette into manageable sections length ways, before cutting as finely as you can
2. Finely chop the onions – we find red onions compliment this dish perfectly, but white & green work nearly as well
3. If using chicken, cut the chicken breast into small chunks before frying on a high heat with the olive oil. Once cooked through and crispy on the outside, set to one side
4. On a medium heat, gently cook the chopped onions for around 5-8 minutes before adding your courgetti for a further 5 minutes
5. Add the pesto (either home made if you’ve got the time, or shop bought), ensuring the courgetti and onions are completely coated
6. Chop the sun dried tomatoes into small chunks and add to the mix
7. If using chicken, stir in the chicken before serving with parmesan and black pepper