Courgetti Spaghetti + Sundried Tomato Basil Pesto

In case you couldn’t tell from the name of the blog, I love the sunshine. I love how pretty it makes the world, lending even the dreariest landscape a happy golden glow. I love how it looks when it sparkles off the ocean or shimmers on the still waters of lakes. I love the way it shines through the gaps in the green leaves of trees as they sway in the summer breeze. I love the long shadows it casts at sunset, and I even love to  leave my curtains open slightly so that the sunlight wakes me  at dawn. Most of all, I love how much more bearable life seems when the sun is shining; it gives a sense of perspective. The sun is still shining. The birds are still singing. The flowers are still blooming. There is more to the world than my problems and more to life than today.

It follows, then, that I’m always very excited about heatwaves, as they’re such a rare occurrence, forgetting that in fact very high temperatures really don’t agree with me. My Texan friend laughed that I was complaining about the 33 degree heat in London, but I’m pale and weak and it really does cripple me – I’ve spent the day slithering slowly around the house, occasionally venturing into shady patches outside, and sleeping intermittently. I’m secretly glad that it’s going to rain tomorrow. Sunshine I love, humidity not so much.

This recipe is great for hot days as it requires minimal cooking but is still hearty and filling. I made it last week and sadly didn’t quite make enough pesto but having amended it, I think this would be a great hot weather meal.

Serves 4


For the pesto:

  • 1/2 cup sundried tomatoes
  • 1/2 cup sundried tomato oil (from the jar the tomatoes come in; alternatively, regular olive oil is fine)
  • 1 cup pine nuts
  • juice of 2 lemons
  • 4 cloves of garlic
  • 4 large handfulls (c. 120g) fresh basil

For the courgetti:

  • 4 courgettes (2 if also using spaghetti)
  • 1 head broccoli
  • 1 onion
  • 1 cup frozen peas
  • 1 cup mushrooms
  • any other veg of choice
  • Wholewheat spaghetti, optional


  1. Sauté the onion with a tbsp of olive oil over a medium heat for around 10 minutes until fragrant and becoming translucent
  2. If you are cooking spaghetti, put this on to cook
  3. Add the broccoli and sauté for another 5 minutes
  4. Add the mushrooms and sauté for another 10 minutes
  5. Add the peas and sauté for 5 minutes
  6. Meanwhile, spiralise the courgettes; you can do this in a spiraliser or with a simple spiral-peeler
  7. Make the pesto: Blend together all the pesto ingredients until smooth
  8. Once all the veg is cooked (and the spaghetti if using) remove pan from the heat, add in the courgette strips and the pesto, and stir well until all is combined.


    • Kate 3rd July 2015 / 8:12 pm

      Thank you!! 😀 x

  1. Joëlle 30th July 2016 / 5:34 am

    Courgette and pesto: one of my faves!

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