Courgetti with pea and mint pesto, and chilli calamari
|500 g||calamari — rings|
|1 - 1/2 tsp||dried chilli flakes|
|sea salt and freshly ground black pepper|
|500 g||courgettes — noodles|
|parmesan cheese — shavings, to garnish|
|1 cup||peas — frozen, thawed|
|1||fresh mint — chopped|
|2||almonds — raw, chopped|
|2||parmesan cheese — freshly grated|
|lemon — halved, zest only|
|lemon — juice only|
|1||garlic — cloves, chopped|
|1/2 tsp||sweetener — natual|
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.
Credit: Wholesome, by Sarah Graham, published by Struik Lifestyle.
Image credits: Curtis Gallon ©Penguin Random House SA (Pty) Ltd 2017|
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