Courgetti, pea and artichoke salad with pistachio pesto

Name: Courgetti, pea and artichoke salad with pistachio pesto
Total time: 20 min
Yield: 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

Published: July 4, 2016 at 8:45 AM

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Serves 2

Easy

Total time: 20 mins

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This recipe for courgetti, pea and artichoke salad with pistachio pesto is vegan, low calorie, gluten free and ready in just 20 minutes

Gluten free

Vegan

Vegetarian

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Ingredients

Nutrition

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

Nutrition: per serving

kcal277

low
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.

Best spiralizers to make courgetti

Spiralizers are a nifty kitchen gadget for creating gorgeous long spirals of fruit and veg – spiralized courgette in particular makes for a delicious, healthy alternative to spaghetti. We’ve tested five spiralizers to suit any budget, so click here on to find out which is right for you.

Brieftons 5-blade spiralizer

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