SupperClub: Rosa Rigby shares her paleo pesto pasta, subbing in courgetti for the spaghetti and whipping up a quick, fresh sauce
Pesto has always been one of my favourite things to add to chicken, to salads, on top of roasted vegetables, on pizzas – you name it, I’ve pestoed it! So a cheese-free pesto was one of the first things I made Paleo. Courgettes are an excellent source of potassium and hold their shape well when spiralised, making them both a healthy and versatile alternative to wheat pasta.
Store in the fridge in an airtight container until ready to use. The oil acts as a preservative so depending how oil-laden you made your pesto, it should keep for 2 days and up to 1 week.Spiralise the courgettes on the large noodle attachment. Preheat a large frying pan with 1 tbsp of olive oil over medium heat and add the courgetti. Cook for 2-3 minutes until slightly softened but still al dente. Season with salt and stir through the pesto to serve.
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