Seasonal Recipes

Zucchini Spaghetti with Peas + Herbs

Serves 1
1 medium zucchini, washed
1 tsp olive oil
1 clove of garlic, peeled + finely minced
2 tsp basil pesto
1 tbsp crème fraîche, cream cheese, ricotta or mascarpone
1 handful of fresh or frozen peas
salt and pepper
lemon zest and Parmesan cheese, to finish

Take a box grater and place it on its side with the side with the largest grating holes on it face up.

Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini.

Heat a skillet with the olive oil, then gently fry the zucchini with the garlic until slightly tender. Stir in the pesto, crème fraîche (or whatever creamy ingredient you're using) and the peas (even if they are frozen. They'll defrost quickly in the frying pan). Stir until coated, season with salt and pepper, then take off the heat.

Pile it into a dish (raw spinach or rocket leaves), and grate over some lemon zest and Parmesan.