Courgette noodles with warm pine nut and herb dressing

ingredients

• • 4 medium courgettes
  • 2 tablespoon extra virgin olive oil
  • 1 small red onion, finely sliced
  • 1/2 cup pine nuts
  • 2 large ripe tomatoes, diced
  • 1/2 cup basil leaves, finely sliced
  • 1/2 cup parsley leaves and stalks, roughly chopped
  • 2 tablespoon lemon juice
  • 1/2 cup finely grated parmesan, to serve

method

• • 1

    Make the courgette noodles with a special tool if you have one; or use a sharp vegetable peeler to peel away thick lengths of courgette, then stack the slices together and cut them into thirds lengthwise.

  • 2

    Heat a frying pan on medium heat, add olive oil and onion and sauté for 2-3 minutes until just softened. Add the pine nuts and stir to toast lightly. Add tomatoes and stir to cook for 2-3 minutes until they start to collapse.

  • 3

    Turn the pan up to a high heat, add the courgette noodles, fresh herbs and lemon juice and toss together. Cook quickly for just a couple of minutes until the flavours are mixed through and the noodles start to soften.

  • 4

    Sprinkle over the parmesan, lightly toss then serve immediately.

notes

• Serves 4 as a side or 2 as a main. - Courgette noodles can be stored on a damp paper towel in a covered dish in the fridge for 3-4 days. - Try to use New Zealand-grown pine nuts as they are generally more nutritious than imported varieties.