Super Baby Parsley Pesto with Courgetti Spaghetti

Method

Parsley Pesto.

1. Pre-heat oven to 180ºC.
2. Wrap the garlic cloves in some tin foil and bake for about 20 minutes. It is important to do this for baby hummus as raw garlic is hard to digest. When cooked remove the skin.
3. Heat a dry pan on a medium heat and toast the pumpkin seeds for about 2 minutes. Remove and add to your food processor along with the garlic, parsley, basil, parmesan cheese and pepper and whizz it up until the mixture is finely chopped.
4. With the processor still running at a medium speed pour in the oil. Scrape down the sides and continue blending until the pesto looks smooth and silky.
5. To serve pour over pasta or corgetti spaghetti.

How to make Courgetti Spaghetti.

1. Using a spiralizer or julienne peeler peel the courgette into spaghetti strands.
2. Place the courgetti onto some kitchen towel paper and dab it dry to remove any excess water.
3. Heat a little olive oil or rapeseed oil in a pan and gently fry the spaghetti over a medium heat for about 2-3 minutes. When cooked the courgetti spaghetti should be soft but still hold its shape.
4. Pour a tablespoon of pesto over each portion and serve with some warm butterbeans for a filling meal.