Pesto courgetti with feta, sundried tomatoes and fresh rocket pesto

A lovely, tasty alternative to pasta but full of vitamins and minerals. So quick to prepare making it perfect for a speedy supper dish.  A quote from a pasta loving athlete, “a lovely way to pretend I’m eating pasta and it’s so delicious!”

Serves 2



400-500 g courgette spaghetti

2 tbsp pine nuts

60 g feta cheese (or goat’s cheese)

2 tbsp fresh basil pesto

65 g sun dried tomatoes, roughly chopped

4 spring onions, chopped

1 tsp coconut oil

Sea salt and pepper

50 g pea shoots

50 g watercress


  • Heat a pan and dry fry the pine nuts until golden brown then set aside.
  • Heat the coconut oil in the pan, add the courgetti and sauté for a few minutes.
  • Add the tomatoes, spring onions, pesto, seasoning (only a pinch of salt as the cheese is salty), mixing everything together. Add the pine nuts and cheese at the end.
  • Serve in flat bowls with pea shoots and watercress.
  • A common mistake is that people boil courgetti for too long making it soggy and   tasteless. Follow this recipe and I assure you, you won’t go wrong.