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!
- 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 minutes 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 minutes 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 minutes 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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