Courgetti Spaghetti – The Wild Way
Simple things are often the best. Especially in summer, when coming back to the natural, elemental qualities of fresh ingredients provide so much satisfaction and nourishment.
Recently we were feasting on strawberries from the farmers market (aren’t they amazing?). This week we are head over heels about the first locally produced seasonal tomatoes, and juicy, plump watermelons arriving at ethnic food stores from the (even) sunnier Mediterranean.
Whatever it is, summer for us is about simple ingredients with maximum freshness. In the same way, in our Courgetti Spaghetti dish (below) we are only using a few key ingredients but adding a wild twist to them by incorporating fresh wild dulse and pine nuts. This way, the courgettes which are often thought of as ‘not filling’ enough, become super nourishing and fulfilling while retaining that summer ease.
- 600 g spiralized courgette
- 170 g heirloom tomato
- 80 g diced shallot
- 1 tsp of finely minced garlic
- 1 TBLS extra virgin olive oil
- 1 TBLS chopped parsley
- 1 TBLS finely chopped, rehydrated dulse
- Pinch of salt
- 1 tsp black pepper
- 1-2 TBLS of pine nut parmesan
First, begin by chopping the heirloom tomatoes and dicing the shallot and garlic. In a bowl mix the tomatoes, garlic, shallot, olive oil, chopped parsley, and dulse. Allow to rest until the flavours combine (15-20 minutes). In the meantime, spiralize the courgette, set aside. Just before serving, add the courgette into the tomato mix.
To make pine nut parmesan in a food processor blend 1/2 cup of pine-nuts, 1/2 of nutritional rest, 1 TBLS of onion powder, and a pinch of sea salt till you get a nice, crumbly texture.
Decorate with some pine parmesan and microgreens. Or if you are looking for something quicker, sprinkle some nutritional yeast.
With Celebration & Appreciation,
Joel & Aiste