Courgetti with pea and mint pesto, and chilli calamari

4 servings Prep: 25 mins By Food24
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Ingredients (13)

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
PEA AND MINT PESTO:
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
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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.

Image credits: Curtis Gallon ©Penguin Random House SA (Pty) Ltd 2017|

Also, try these recipes:

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

Chicken breasts with pesto and bacon

Calamari, garlic and chilli stir-fry

 



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