• Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 12 minutes
    • Italian

    Courgetti with Roasted Piccolo Tomatoes & Pesto

    Recipe Information

    Ingredients
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    1 x 340g pack Courgetti

    250g pack Specially Selected Piccolo Tomatoes

    2 tbsp Olive Oil

    2 cloves Garlic, crushed

    2 tbsp Specially Selected Pesto Genovese

    50g Frozen Peas

    1 x 215g pack Mozzarella, drained and cut into cubes

    Handful of Basil Leaves, roughly torn

    Salt and Black Pepper

    Method

    Preheat oven to 220°C/Fan 200°C/Gas Mark 7.

    Halve the tomatoes, place in a single layer on a baking tray and sprinkle with 1 tablespoon of olive oil and salt and pepper.

    Roast in the oven for around 10 minutes until just starting to colour.

    Sauté the garlic for a minute whilst draining the courgetti pack to remove excess water.

    Add the courgetti and sauté until tender.

    Add the pesto and peas and heat very gently for 2 minutes.

    Finally, add the roasted tomatoes, mozzarella cubes and torn basil.

    Mix well and serve immediately.

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