Serves: 2

2 tbsp shelled pistachios, toasted
Bunch of basil, leaves picked
1 small clove garlic
½ lemon, zested and juiced
olive oil
2 courgettes, trimmed
100g petit pois
6 artichoke hearts, sliced
100g rocket

In a blender put half the pistachios, all the basil leaves, garlic, lemon juice and zest and whizz to a paste, Add 2 tbsp olive oil and season.
Put the courgettes through the spiralizer.
Heat 2tbsp of olive oil in a frying pan, add the courgette spaghetti and gently toss until softened, don’t cook for too long as you want the courgette spirals to hold their shape.
Now add the peas, artichokes and pistachio pesto. Gently stir all the ingredients together until the pesto is covering all the courgetti. Add the rocket and gently stir through the courgetti. Chop the remaining pistachios and add to the finished dish, serve in a shallow bowl.

Courgetti   img_0512