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Courgette ‘spaghetti’ with new potato, grilled pepper, tomato and truffle pesto (Serves 2)

October 14, 2017

Ingredients:

  • 2 x large courgettes (spiralized),

  • 1 x yellow pepper,

  • 4 x new potatoes,

  • 6 x cherry tomatoes, 

  • 1 tbsp. of truffle pesto (I use Sacla intense fusions),

  • Sprinkle of chilli flakes,

  • Salt and pepper.

Method:

  1. Preheat the oven to 200 degrees / gas mark 6,

  2. Add yellow pepper and to cook for about 20 to 30 minutes,

  3. Once the pepper has cooked, remove from the oven and place the cherry tomato’s in the oven to blister for about 5 minutes,

  4. Remove from the oven and set aside in a clean bowl,

  5. Gently peel the skin off the pepper and place in the bin, then chop the flesh into strips and add to the bowl with the cherry tomatoes, 

  6. Meanwhile, place a pot of water on the boil and then add the new potato’s for 15 minutes,

  7. In the last minute of cooking the potatoes add the courgette spirals and then take off the heat and drain.  Do not cook the courgette longer than a minute or it will turn to mush, 

  8. Slice the potatoes in half and then add all the ingredients together along with the truffle pesto,

  9. Combine everything, sprinkle a little chilli flakes and enjoy.

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