Courgette Spaghetti

Is it totally awful to just want to curl up on the sofa and have some noodles or cheese on toast?? Well that’s the mood I’m feeling. Today, no foodie insights or inspiration, just a whole lot of fear! It has been three weeks now and I feel that I started off quite well and have now in this last week felt a slow decline in my foodie imagination and drive. I’m sure it’s due to just being tired, having come home from a week of wedding, my father visiting, working or having to get up at three thirty this morning and go to the airport but for some reason this morning I did not jump up and want to fill my day with food. So now I’m in a slump of a mood and moping around the house. This is NOT what I want and am trying to kick start myself into doing something food related tonight. Even if it is to plan the food for the weak ahead.

I also have no idea if anyone is actually out there and reading this, of course I know my mother is and has been brilliant and a great fan base as whenever I put up a new recipe, within a day or two I get a text with a picture of ingredients and a follow up text to say she loves the recipe (or not) and gives me her readers advice. But I want to push myself more and think out of my normal comfort zone. I have given you recipes on what I do quite a lot, so now my plan for this week is to push myself and try new things. I may do a week of sauces or try some lamb or pork (yes this is for you D) or maybe breakdown a chicken (eeeeewwww). I’m sure that by tomorrow I will be ready and rearing to go and have my usual energy back.

But for now, like many good people say : Here’s one I prepared earlier…

ZUCCHETTI (COURGETTE SPAGHETTI)

This is a totally yummy dish, but I have to say that I served it up thinking ‘great this is a perfect replacement for pasta’ but alas it is not the case. It is totally delish and I did find myself almost licking the bowl while I waited to sit down and eat but after a good few minutes we were done. It would be the perfect side dish or accompaniment for chicken or fish but we felt that as a whole on its own it was too much. But I will most likely make it again for our BBQ next weekend.

• 6 large courgettes
• 1 tsp salt
• 2 tsp of lemon zest
• handful of toasted pine nuts
• 2 garlic cloves
• handful of mint leaves
• handful of basil leaves
• 50g grated parmesan
• 50ml olive oil, plus extra to drizzle

THE HOW

Slice the courgettes into long thin ribbons using a sharp knife (I do not own a mandolin or I’d use it) and then cut the ribbons into strips. Cut the green edges slightly thinner than the insides as it is tougher and the thinner the more flexible it becomes. Put the courgettes into a sieve or colander and toss with salt. Leave for 30 minutes to drain excess liquid and then rinse under the tap and dab dry with kitchen paper or a tea towel.

To make the sauce (pesto) in a blender put the mint, basil, parmesan and half the pine nuts and whizz together and in a slow steady stream, add the oil in. Put into a bowl and add the remaining nuts and lemon zest.

Add the courgette strips and toss. Season to taste and plate up. Drizzle with a little oil and scatter with parmesan.