/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

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

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

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

By Tommy Banks

From Saturday Kitchen Best Bites

Shopping list

Ingredients

  • 100g/3½oz toasted hazelnuts
  • 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil)
  • 2 tbsp rapeseed oil
  • 50g/1¾oz lemon verbena leaves
  • 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated
  • 1 tbsp nasturtium flowers (optional)
  • 1 tbsp chive flowers (optional)

Method

  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.