Courgette noodles with walnut pesto and burrata

Courgette noodles with walnut pesto and burrata: a light, creamy recipe with basil, hard cheese, olive oil and lemon – fresh, nutty and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 18 g
• Fat: 34 g
• Carbs: 8 g

Ingredients

• 2 courgettes
• 1 ball of burrata
• 50 g walnuts
• 30 g vegetarian hard cheese (Parmesan-style)
• 1 clove of garlic
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 bunch of basil
• 1 pinch of sea salt

Method

You’ll need: frying pan · blender · spiralizer · chopping board · knife · pestle and mortar

1. Blend or pound the basil, walnuts, hard cheese, garlic, olive oil and lemon juice into a coarse pesto. Season to taste with sea salt and black pepper.
2. Wash the courgettes and use a spiraliser to cut them into thin courgette noodles.
3. Heat a frying pan and toss the courgette noodles in it briefly until just warm. Don't cook them too long, so they keep their bite and don't go watery.
4. Toss the warm courgette noodles straight away with the walnut pesto so everything combines evenly.
5. Divide between deep plates and get the burrata ready by carefully cutting it in half.
6. Place the burrata on the courgette noodles, tear it open slightly and serve with black pepper.

Good to know

When it needs to be quick but still look like something, I especially like plates like this. Creamy, fresh and not heavy. Just right for warm days or a quiet evening.

Swaps

Burrata → mozzarella made from grass-fed milk (a little more protein, usually less fat) | Walnuts → almonds (vitamin E and a milder flavour) | Hard cheese → vegetarian hard cheese made from sheep's milk (more flavour) | Courgettes → raw cucumber ribbons (especially fresh and juicy)

Allergens

Contains milk and walnuts. Suitable for children if the nuts are finely ground, and no concern during pregnancy as long as the burrata and hard cheese are made from pasteurised milk.