Ok, so, I know that I’m clearly very late to the courgetti party.
Raving about it now is a bit like telling you all about this amazing new singer that I’ve discovered that I totally predict is going to be huge, only to be gushing about the already-very-famous Adele.
Oooh by the way I am going to an Adele concert in a couple of weeks, and I literally CANNOT WAIT!
I’m not really one of those people who will sit here and tell you that courgetti tastes JUST LIKE spaghetti, because it doesn’t. After all, it’s just sliced up courgette, not pasta, and pretending otherwise is a bit deluded.
BUT that isn’t to say that courgetti isn’t delicious in its own right, very useful, and a quick thing to whip up as an addition to a lovely light meal.
I like to treat it as I would a salad: as a side to a piece of salmon or grilled chicken, with a lovely piece of burrata, or roasted butternut squash. I also love it with Bolognese, or a rich tomato sauce, but when I do have it this way, I’m always aware that I’m eating courgettes and not actual spaghetti!
My favourite way of eating courgetti is most definitely with a delicious homemade pesto stirred through.
I’ve already shared my easy pesto recipe with you, which is absolute divine, and so so simple to make that you’ll never want to buy the supermarket stuff again!
I tend not to add parmesan when I make this, as I am an (unwilling) dairy dodger. Without the parmesan, the pesto has a lighter taste, and I actually prefer it this way. But if you’re a cheese fan, by all means, add a handful of finely grated parmesan at the end, and stir this through!
The combination courgetti and pesto with some beautiful cherry tomatoes is always a crowd favourite, and is something that you can throw together super easily.
I always season my cherry tomatoes before I add them. That was the first thing I was taught when I worked as a sous-chef in a restaurant: make sure you season every element of the dish separately. It’s a great tip to help you instantly (and easily!) improve your cooking.
My top tips for courgetti are:
- Allow one courgette per person
- Using a julienne peeler, spiraliser or similar attachment for a mandoline, cut the courgette into strips
- I prefer it raw to cooked but I do sometimes like to cook courgetti in a frying pan, over a medium-high heat, with a tiny splash of oil. Just don’t over cook or you will end up with a soggy mush…which doesn’t taste great
- I’d recommend not mixing any sauce with the courgetti until you’re ready to serve to avoid any sogginess
If you haven’t tried making courgetti yet, give it a go! It’s so quick and easy and perfect for this little heatwave we are experiencing in the UK at the moment.