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
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.
