Ingredients bundle all items will be full pack amounts
8 cherry tomatoes (halved)
1 clove of garlic (crushed)
1 large courgette
2 tbsp Vegan pesto
2 tbsp Balsamic Vinegar
Pine nuts (optional)
- Toss the tomatoes with 1 tbsp olive oil, garlic and balsamic vinegar, salt and pepper. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in balsamic.
- Pour a kettle of boiling water over the courgette spaghetti and blanch for 30 seconds. Drain really well and coat with the pesto and season well. Stir, coating the spaghetti then add the tomato's top with pine nuts.