Courgette pasta, spring peas & mint
Preparation : 15 min
Cooking : 0 min
Total time : 15 min Rest : 0 min
4 people
4 courgettes
200 g of frozen peas, thawed
25 g toasted pine nuts
25 g of grated Parmesan
5 leaves of mint
3 tbsp of olive oil
1 lemon
1 pinch of salt
1 pinch of freshly ground black pepper
Associated products
RECIPE STEPS
1
Spiralize the courgettes using the SPAGHETTI cone. Cut into shorter lengths. Set aside in a colander.
- 4 courgettes
2
Put the peas, pine nuts, grated Parmesan and mint into the bowl equipped with metal blade; pulse for about 30 seconds until smooth.
- 200 g of frozen peas, thawed
- 25 g toasted pine nuts
- 5 leaves of mint
Robot
3
Slowly add the olive oil to combine, then the lemon zest and juice; season and transfer to a bowl.
- 3 tbsp of olive oil
- 1 lemon
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
Robot
4
Pat the courgette spaghetti dry, and toss with the pea mixture. Serve with extra pine nuts, mint and Parmesan shavings.
- 25 g of grated Parmesan
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