Cooking/Preparation time: 15 mins
For the zucchini noodles:
3 large zucchini (courgettes)
4-5 large sun-dried tomatoes, chopped
For the avocado pesto:
2 ripe avocados
2 tbsp olive oil
Juice of half a lemon
1 garlic clove
½ tsp red chilli flakes
1 tbsp pine nuts
25g (¼ cup) parmesan (or vegetarian parmesan), grated, plus extra to serve
Small handful fresh basil leaves
Salt and pepper
Put all of the ingredients for the pesto into a food processor and blitz until a paste is formed.
Fill a large saucepan with boiling water. Use a spiralizer to create long noodles with the zucchini and then drop into the boiling water for one minute. Drain well and then toss with the pesto and sun-dried tomato pieces.
Serve with a scattering of parmesan flakes and a grind of black pepper.