Potatoes & Courgette Ribbons with Spinach, Pea & Hazelnut Pesto
Ingredients
- 8 small potatoes washed, halved
- 2 medium courgettes washed, spiralised into ribbons
- 4 Spring onions washed, finely sliced
Pesto
- 100 g fresh spinach washed
- 2/3 cup hazelnuts
- 1 cup frozen peas
- 1 medium avocado
- 1 large lime - juice and zest
- 2 cloves garlic peeled
Instructions
Pesto
- Begin by adding all of the guacamole ingredients to a food processor and blitz until smooth. Add a dash of water if too thick. Leave to one side or in the fridge while you cook the potatoes and prepare the courgette.Retain a few peas to add to the dish when serving if desired.
Potatoes, Courgette and Spring onions
- Place the halved potatoes into a small pan, covered with water. Bring to the boil and then allow to simmer for 8-10 mins until they soften.
- While the potatoes are simmering, cut the courgette into ribbons using a spiraliser. If you do not have a spiraliser, your can use a potato peeler instead for a similar effect.
- Finely slice the spring onions.
- Once the potatoes have cooked. Drain, then run under cold water to cool.
- Add the cooled potatoes, courgette ribbons and spring onions to a large bowl, spoon on the guacamole and then gently combine all of the ingredients together until evenly covered in the sauce.
- Tip the mixture into serving bowls and sprinkle with the chopped spring onions, extra peas (if your reserved any), season with sea salt and ground black pepper and serve.
Tried this recipe?Let us know how it was!