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
- 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
For the spaghetti, use a mandoline to create baby marrow spaghetti ribbons. Place the ribbons in ice water for 30 minutes.
For the pesto, combine all of the ingredients in a blender and blend until smooth. Set aside.
To serve, remove the baby marrow spaghetti from the water and pat dry. Mix with some of the pesto.
Spoon onto serving plates, top with cherry tomatoes, sunflower seeds, basil and extra grated Parmesan.