Step by step
Method
5 steps- 01
Blend basil, pumpkin seeds, garlic, lemon juice, olive oil, water, salt and pepper into a coarse pesto.
- 02
Pat the courgette noodles dry with a clean towel.
- 03
Heat a wide skillet over high heat. Add zoodles and butter beans and toss for 2 minutes, only until warmed.
- 04
Remove the pan from the heat. Add pesto and tomatoes and toss gently to coat.
- 05
Serve at once, with extra black pepper.
Cook's notes
Make it excellent
- Zoodles need only a quick flash of heat. Longer cooking releases water and thins the pesto.
Helpful cooking questions and genuine results are welcome.