Recipe for Pesto Courgetti, with bacon and green beans
100g homestyle bacon – dice (1cm)
75g green beans – trims ends & slice (2cm)
1 tbsp basil pesto
1/4 lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Courgettes: Trim the ends, then use a potato peeler to slice the flesh into ribbons.
Saucy bacon & greens: Place a pan on medium-high heat with a drizzle of olive oil, add the bacon and fry for 5 minutes until golden. Add the green beans and sauté for 2 minutes before adding the pesto and water (30ml). Mix well, then pour in the cream and cook for another 3 minutes until the green beans are almost cooked, then add the courgette ribbons and mix through for another 1 minute. You can add more water if necessary to loosen.
Serve in a bowl, seasoned with salt and pepper and add a squeeze of lemon juice to taste.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.