Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
Rocket & almond pesto
- 1/2 bunch basil, leaves picked
- 100grams Macro Organic rocket
- 1/3 cup Macro Australian almonds, toasted
- 2 cloves garlic, crushed
- 1/3 cup Macro Organic extra virgin olive oil
- 1 lemon, zested, juiced
- 100grams Woolworths Greek-style feta
- 300grams Macro Organic dried spaghetti
- 2 large Macro Organic zucchini, spiralised
Description
With its vibrant colours and satisfying flavours, this quick and easy zucchini spaghetti will impress your family and friends alike.
Method
Step 1 of 2
To make rocket, almond and feta pesto, reserve a few basil leaves to serve. Place rocket, almonds, garlic and remaining basil leaves in a small food processor. Pulse until very finely chopped. Add oil, lemon zest, half of the lemon juice, half of the feta and ⅓ cup water. Season with freshly cracked black pepper. Blitz until a smooth vibrant green sauce forms.
Step 2 of 2
Bring a large saucepan of water to the boil over medium-high heat. Add pasta and cook until tender, adding zucchini in the last 10 seconds of cooking. Drain, reserving ½ cup cooking water and returning pasta mixture to pan. Add pesto and toss to combine, loosening with the cooking water, if needed. Serve scattered with remaining crumbled feta and basil.
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