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Courgetti with pesto, Parmesan crumbs and Parma ham recipe

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Give your summer a Mediterranean spin with this delicious Italian courgetti recipe with pesto, Parmesan crumbs and crispy Parma ham. A light alternative to spaghetti, courgetti is packed with flavour and just as delicious! See method

Serves 4
20 mins to prepare and 20 mins to cook
384 calories / serving

Ingredients

2 slices white bread, torn
2 tbsp chopped fresh basil leaves
2 tbsp extra-virgin olive oil
2 tbsp finely grated Parmesan
1 lemon, finely zested
2 slices Parma ham
75g pine nuts

For the courgetti

4 medium courgettes, trimmed
2 tbsp olive oil
4 tbsp fresh pesto

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1590kj
384kcal 19%
Fat
32g 45%
Saturates
5g 24%
Sugars
4g 4%
Salt
1.3g 21%

of the reference intake
Carbohydrate 13.2g Protein 11.5g Fibre 1g

Method

Put the bread into a small blender with the basil and blitz until to breadcrumbs. Heat the olive oil in a large frying pan, add the crumbs and fry for 3-4 mins or until golden. Season, add the Parmesan and lemon zest and fry for another minute. Set aside.
Preheat the oven to gas 6, 200°C, fan 180°C.
Put the Parma ham and pine nuts onto a baking sheet and bake for 5 mins or until the ham is crisp and the pine nuts are lightly golden. Set aside to cool, then crumble the ham into small pieces.
For the courgetti, spiralize or cut the courgette with a julienne peeler or thinly slice lengthways, then cut into thin strips with a sharp knife. Heat a little oil in a large sauté pan, add 1 courgette and fry over a high heat with a little salt and pepper for 3-4 mins or until the courgette is just tender but still retaining some bite. Stir in one spoonful of pesto and mix together.
Tip onto a serving plate and then repeat with the remaining 3 courgettes and pesto. Scatter each plate with breadcrumbs and Parma ham before serving.

Tip: Make the crumbs, crispy Parma ham and toasted pine nuts and store in a covered container for up to 24 hours.

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