Ha ! what is not to love? This is the all time super quick easy meal….with bacon. You can easily make it totally vegetarian if you wanted by just not adding bacon, (or you could sub with mushrooms. I always find mushrooms a great alternative) but, bacon is just soooooo cool, and there are times I wonder if I could possibly live without bacon.
So, it is a matter of spiralize the marrows/zucchini/courgettes, or whatever you call them in your part of the world, bomb all the pesto ingredients into the processor, process. Cook bacon, (preferably at the same time) assemble on plates and boom, meal done !
Vegetable Spaghetti with Spinach Almond Pesto and Bacon
Preparation time: 30 minutes
Cooking time: approximately 10 minutes
Total time: approximately 40 minutes
3 large marrows (zucchini/courgette) depending on the actual size
250 – 500 grams bacon chopped
Feta crumbled – optional
For the pesto: (makes 2 cups)
6 handfuls of raw almonds, soaked
2 handfuls of baby spinach (you can use ordinary spinach as well, but I suggest chopping it into smaller pieces)
2 blocks of feta cheese (the blocks I use are approx 100 grams each)
2 garlic cloves, minced
2 Tablespoons of fresh lemon juice
2 Tablespoons Olive Oil
Soak almonds for at least 20 minutes in boiling water. This will slightly soften the almonds, so it wont be so hectic whilst the processing is taking place
Whilst the almonds are soaking, spiralize the marrows (zucchini/courgettes) if not done already, and set aside.
Add all the pesto ingredients into the food processor (including the almonds) and process until the pesto becomes the consistency you want. I personally like to taste bits of the almonds in mine, you know me and crunch !
Once that is done, place marrow (zucchini/courgette) on plate, and mix through the pesto. Top with a generous amount of bacon. You can also add extra feta if you want….
I like this meal cold. I do not see the point of warming it up, but the choice is yours.