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

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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