Name: Courgetti with pea and mint pesto, and chilli calamari
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500 g calamari rings; 1 - 1/2 tsp dried chilli flakes; sea salt and freshly ground black pepper; 500 g courgette noodles; parmesan cheese shavings, to garnish; 1 cup frozen peas thawed; 1 tbsp fresh mint chopped; 2 tbsp almonds raw, chopped; 2 tbsp parmesan cheese freshly grated; 3-4 tbsp olive oil; 1 lemon zest of only half and juice from the whole lemon; 1 garlic clove chopped; 1/2 tsp sweetener

Recipe Disclaimer

Tap for method

Ingredients (13)

500 g	calamari rings
1 - 1/2 tsp	dried chilli flakes
	sea salt and freshly ground black pepper
500 g	courgette noodles
	parmesan cheese — shavings, to garnish

PEA AND MINT PESTO:

1 cup	frozen peas — thawed
1 tbsp	fresh mint — chopped
2 tbsp	almonds — raw, chopped
2 tbsp	parmesan cheese — freshly grated
3-4 tbsp	olive oil
1	lemon — zest of only half and juice from the whole lemon
1	garlic clove — chopped
1/2 tsp	sweetener

Tap for ingredients

Method:

First make the pesto. Blitz together all the pesto ingredients and check for seasoning. Loosen with a little extra olive oil and 1–2 Tbsp hot water if necessary and set aside.

Rinse the calamari rings, drain in a colander and set aside on a plate lined with kitchen paper or a clean dishcloth to dry off. The drier the squid, the crispier the end result. Season with the chilli flakes and a generous pinch each of salt and pepper.

Heat a large frying pan over medium-high heat and add the olive oil. Fry the calamari for 4–6 minutes, or until lightly golden and crispy. Remove from the heat and set aside.

Meanwhile, cook the courgette noodles in a large saucepan of salted boiling water for 1–2 minutes, drain and set aside in a large mixing bowl.

Add half the pesto to the courgette noodles and mix until they are well coated. Divide between warmed serving bowls, top with the calamari and serve with the extra pesto on the side. Garnish with
shavings of Parmesan cheese.

Serves 4.

Credit: Wholesome, by Sarah Graham, published by Struik Lifestyle.

Also, try these recipes:

”Courgetti” with peas, pancetta and Goat’s Cheese

Chicken breasts with pesto and bacon

Calamari, garlic and chilli stir-fry