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Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Tommy Banks
From Saturday Kitchen

Ingredients

  • 100g/3½oz toasted hazelnuts
  • 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil)
  • 2 tbsp rapeseed oil
  • 50g/1¾oz lemon verbena leaves
  • 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated
  • 1 tbsp nasturtium flowers (optional)
  • 1 tbsp chive flowers (optional)

Method

  1. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto.

  2. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes.

  3. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using.

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