Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

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I totally love this meal.  I don’t even bother to have it hot, it is so good cold.  I usually make extra and then have it the next day for lunch.  I am confused whether that is genius or just downright lazy…whatever, it works for me.  Just one thing with this, is the roasted herb chickpeas must be crunchy.  I don’t know what it is with me, but I just love ‘the crunch’.

I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having.  But it is all good.

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Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

Preparation and total time: 20 minutes

Serves 3-4

Ingredients:

3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)

roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)

crumbled feta cheese

For the mint pesto

1 cup fresh mint leaves, packed

handful of fresh parsley leaves

2 handfuls of macadamia nuts, crushed

2 cloves of garlic

1 onion (medium-sized) chopped finely

zest of 1 lemon

juice of 1/2 lemon

2 Tablespoons of olive oil

Instructions:

For the Roasted Chickpeas:

Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil.  I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly.  Also, sneak in a taste periodically to check for the crispness you want.  Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.

For the Pesto:  

Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.

Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.

Enjoy 🙂

NB*  I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.

Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.

 

 

 

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52 thoughts on “Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

  1. Mint pesto? Yum. I’ve never heard of that and it sounds delicious. I’ve also never seen spiralized zucchini. What a great way to switch up zucchini which is always overly plentiful this time of year. Thanks for the recipe. I’ll have to invest in a spiralizer. 🙂

    Liked by 1 person

    • Diana, you are so welcome 🙂 Spiralized zucchini is great! and you are right, spiralizing it really does switch it up, it all of a sudden does not become ‘boring’. If you don’t have a spiralizer, you could try even peeling the zucchini with a potato peeler into strips. It may not be as thin as spaghetti, but it would be a change. Also, I heard a julienne peeler also would work, but that is more time consuming, and I really am not into time consuming. I bought my Spiralizer on Amazon, and I honestly have not looked back, such an amazing investment. 🙂

      Liked by 1 person

    • Hi Summer, thanks 🙂 How are you? I have no idea why, but I am not receiving your posts via email. I have just gone on your site now, and it wont allow me to ‘follow’ you again….. Anyway, it seems I have loads of catching up to do on your site, looking forward to it. Take care my friend. x

      Liked by 1 person

  2. Pingback: Friday Five!

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