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

Name: Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 30.00 g Cobnut; 10.00 g Lemon balm; 30.00 ml Rapeseed oil; 5.00 g lemon verbena leaves; 300.00 g Courgette; 10.00 g Butter; 30.00 g Alpine cheese; 5.00 g Nasturtium

If you grow courgettes at home this is a great way to use the long hollow stalks.

Prep10 min

Cook5 min

Servings2

Cal/serving296

#vegetable#spinach

Ingredients

Servings

Rapeseed oil30 ml

Instructions

3 steps

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.

Nutrition

1 serving ≈ 190 g

Nutrition values are estimates. - means data is unavailable.

296

kcal

9.7g

Protein

11.4g

Carbs

22.8g

Fat

4.8g

Fiber

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

Ingredients

Instructions

Nutrition

My notes and cooking history

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