- wild garlic pesto recipe here
- 50g almond flakes
- 1kg courgettes
- a knob of butter
- 75g sliced white carrots
- 75g fresh baby spinach leaves
- 1/2 can garden peas, about 150 grams
Rinse and drain garden peas and set aside.
Spiralise courgettes (don’t through away the leftover bits, instead add them to a pasta sauce for a later day).
Melt a generous knob of butter in a non stick pan on medium heat. Pop in the sliced carrots and cook until softened. Add courgettes, salt and pepper and cook until the spirals start to become translucent, but don’t overdo it, or they will turn to mush.
For the almond crumb, process the flakes until you get a coarse crumb. Bake in the oven for 5 to 10 minutes until golden.
Combine all ingredients and toss well to coat. Serve warm.