Courgetti, pea and artichoke salad with pistachio pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp shelled pistachiostoasted
- a bunch basilleaves picked
- 1 small clove garliccrushed
- ½ lemonzested and juiced
- olive oil
- 2 courgettestrimmed
- 100g fresh or frozen peas (defrosted)
- 6 artichoke hearts from jarsliced
- rocket or salad leaves
Nutrition: per serving
- kcal277low
- fat17.5g
- saturates2.2g
- carbs13.2g
- sugars6.9g
- fibre9.9g
- protein11.7g
- salt1.4g
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.
