Vegetable noodles with yellow tomatoes
Photo by Jan Bilton
Use store-prepared pesto if you wish, thinning it with lemon juice. Spiralisers — gadgets that transform vegetables into noodles or slices — are available from most kitchenware stores.
|3 Tbsp||Olive oil|
|2 cups||Baby spinach|
|½ cup||Flat-leaf parsley, leaves only, chopped|
|2 cloves||Garlic, crushed|
|2 Tbsp||Capers, rinsed|
|1 Tbsp||Lemon zest, grated|
|1 Tbsp||Lemon juice|
- To prepare the pesto, heat the oil in a non-stick frying pan. Add the remaining pesto ingredients, season with flaky sea salt and freshly ground black pepper and heat until the greens are wilted. Place in a blender and process until smooth. This can be prepared ahead and refrigerated. Warm slightly before using.
- To prepare the noodles, spiralise or julienne the courgettes. Heat the oil and stir in the courgette noodles, cooking until crisp-tender. Season with salt and pepper to taste and combine lightly with 2-3 tablespoons of the pesto.
- Meanwhile, fry the tomatoes in oil until just softened. Season.
- Place the noodles in two shallow bowls. Top with the tomatoes. Great garnished with shaved parmesan and marigold leaves. Any remaining pesto can be served on the side.
More of Jan's tomato recipes