Courgetti, pea and artichoke salad with pistachio pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp shelled pistachios, toasted
- a bunch basil, leaves picked
- 1 small clove garlic, crushed
- ½ lemon, zested and juiced
- olive oil
- 2 courgettes, trimmed
- 100g fresh or frozen peas (defrosted)
- 6 artichoke hearts from jar, sliced
- rocket or salad leaves
Method
- STEP 1
Put half the pistachios, all the basil leaves, garlic, lemon juice and zest and whizz to a paste in a small blender. Add 1 tsp oil, and season. Loosen with more lemon juice or water if you need to, to make a pesto.
- STEP 2
Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips. Put into a bowl with the peas, artichokes and rocket. Chop the remaining pistachios and add to the bowl. Pour over the pesto and toss with the salad. Pile onto plates.
