• To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.

    Baby marrow ‘spaghetti’ with fresh basil, sun-dried tomato pesto and sunflower seeds

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

    • Baby marrow spaghetti
    • 2 baby marrows
    • Sun-dired tomato pesto
    • 100g sun-dried tomatoes
    • 5ml (1 tsp) lemon juice
    • 3 small garlic cloves
    • 2,5ml (½ tsp) salt
    • 100ml olive oil
    • 50g pine nuts
    • 50g grated Parmesan + extra, to serve
    • 4 basil leaves
    • 100g cherry tomatoes, to serve
    • 10g sunflower seeds, to serve
    • 10g basil leaves, to serve

    Instructions

    1

    For the spaghetti, use a mandoline to create baby marrow spaghetti ribbons. Place the ribbons in ice water for 30 minutes.

    2

    For the pesto, combine all of the ingredients in a blender and blend until smooth. Set aside.

    3

    To serve, remove the baby marrow spaghetti from the water and pat dry. Mix with some of the pesto.

    4

    Spoon onto serving plates, top with cherry tomatoes, sunflower seeds, basil and extra grated Parmesan.

     

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