Posted on March 21, 2017 by Jenny Cromack
I made this Pesto Courgetti with Spring Vegetables and Feta recipe last week, took a snap and considered posting it on social media, but I thought I’d hold off for another week as we had a lovely Avocado & Egg Breakfast recipe to post from Alex. I remember when I made this last week, it had been a lovely Spring day, and I thought the dish was perfect for this time of year – light and fresh. Well, little did I know that the weather would take a turn and on the day I post this, it’s freezing cold and was hailing this morning! Sods law eh?!
Well, who cares what the weather is like, this Pesto Courgetti with Spring Vegetables and Feta dish is perfect whatever the weather! It’s super easy to make, and if you’re a meat-eater like my hubby then replace the feta with chicken which has been covered in a small amount of pesto and baked in the oven. Or have a bit of both – chicken and feta!
Ingredients – per person
- 1 courgette – spiralised
- Handful of asparagus spears
- 50g of chestnut mushrooms, halved or sliced
- Handful of purple sprouting broccoli
- Handful of walnuts halves – crushed into chunks
- 30g feta , crumbled
- 1tbsp of homemade pesto – I like this recipe from the Healthy Chef.
How To
1. Make the pesto according the recipe (I often make a batch in advance which I can then use later on throughout the week)
2. Steam the courgetti and broccoli together (if you don’t have a spiraliser don’t worry, this dish works just as well using chunks of courgette…after all, what did we do before spiralisers….never eat courgette?!)
3. Whilst the courgetti and broccoli are steaming, in a pan heat a small amount of oil. Add the asparagus spears, once these become crunchy add the mushrooms and cook until both veg are soft, but still al dente.
4. Seperate the broccoli from the courgetti and place on a plate. Remove any excess moisture from the courgetti, then stir through the pesto. Then add the mushrooms and asparagus and stir through until lightly coated with the pesto.
5. Serve the courgetti on a plate, add the broccoli, walnuts and feta (or chicken)
6. Enjoy!