Courgetti and Pea Pesto

Courgette spaghetti; courgetti, is a revelation and a fantastic food for diet days. Simply shred a courgette with a peeler, quickly fry and then serve in a sauce of your choice. It’s quicker to cook than pasta, low carb and much, much tastier than zero pasta (a diet pasta substitute).  One large courgette is enough to make a big bowl of spaghetti and has only 36 calories. Try it with this delicious pea pesto.


  • 1 garlic clove, peeled and smashed
  • 2 tbsp olive oil
  • 1 cup fresh or frozen peas, thawed if frozen
  • 1/4 cup walnuts
  • 2 tbsp lemon juice
  • 2 pinches salt
  • 1 pinch red pepper flakes



  1. In a sauté pan, cook the garlic clove in the olive oil on a medium heat until softened, about 5 minutes.
  2. Pulse the walnuts in a food processor.  Add the remaining ingredients to the food processor, including the garlic and olive oil. Add about a tbsp of water.
  3. Pulse the mixture until thoroughly combined.
  4. Taste and add more salt if needed.
  5. Enjoy on top of courgette noodles.


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