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    Grana PadanoPasta

    Courgette spaghetti with Grana Padano and basil pesto

    Easy
    4 people
    T225 min
    Danilo Cortellini

    I admit this recipe could look childish but, in all honesty, what’s wrong with that?!
    I find it fun once in a while to be childish around the table and I think that it’s also a great way to involve the kids more.
    I got to be honest, my toddler daughter wasn’t fooled long by these courgetti, she spotted it wasn’t pasta after the first bite, but at least she tried it, and that is already a win.
    On the plus side, the aromatic summer pesto with Grana Padano is delicious not only with courgettes but with any vegetables you like, a great dressing alternative for adults to keep ready to use in the fridge.
    Chef’s tips: if a specific herb is not available you can swap it for something else, be creative. If you make more pesto than needed, keep it in a clean jar in the fridge for up to 7 days, or freeze it in small portions to enjoy also in winter. Make sure to use firm green courgettes otherwise they could be too watery for this recipe.

    Ingredients

    • 4 firm green courgettes
    • 200 g of cherry tomatoes
    • 1 garlic clove
    • 2 tbsp of extra virgin olive oil
    • Fresh herbs to garnish
    • Almond to garnish
    • Lemon zest to garnish
    • Extra grated Grana Padano
    • For the pesto
    • 25 g of basil
    • 15 g of parsley
    • 10 g of mint
    • 30 g of grated Grana Padano
    • 80 ml of extra virgin olive oil
    • 15 g of almonds
    • ½ garlic clove
    • Salt and pepper to taste

    Preparation

    STEP 1

    Prepare the pesto ahead. Wash and dry the herbs and blitz everything in a processor until you have a grainy paste. Keep aside.
    Wash and dry the courgette and cut them into spaghetti using a vegetable spiralizer (or go for the already cut version if your supermarket has it).

    STEP 2

    Fry the garlic in olive oil and add the courgettes. Stir and toss on high heat for about 2 minutes and remember not to season the courgettes with salt or they could get too watery. Remove the garlic and take the pan from the heat. Dress the courgettes with the pesto and mix well to coat them, season to taste only at this point.

    STEP 3

    Plate the courgettes, top with the cherry tomatoes and grated Grana Padano and garnish with fresh herbs, lemon zest and toasted chopped almonds.
    Serve warm.

    STEP 4

    Melt a knob of butter in a large pan and once caramelised pour in the Prosecco DOC. Let the alcohol evaporate and add the stock. Season with salt and pepper and let it reduce. Cook the Agnolotti for 1 minute in salted boiling water then drain and add into the pan. Drizzle with extra virgin olive oil and serve straight away.Plate onto a large plate, add finely grated Grana Padano PDO cheese on top and garnish with the puff crust ‘croutons’. Add some extra black pepper to taste.
    Serve straight away.

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