Courgetti estate

Some friends gave us three courgettes and a handful of broad beans over the weekend so I thought about making a dish with them on a Monday evening to keep the freshness.  We have had spiralized courgettes before instead of pasta, very quick to cook, much fewer calories and delicious to boot, so I thought of using the veg for a nice summery dish.  I was really pleased with the results so thought I'd share it before I forgot how to cook it!

Ingredients

1 dessertspoon olive oil

2 banana shallots, peeled and sliced

3 cloves garlic, peeled and sliced thinly

½ a stick of celery

½ a teaspoon of vegetable stock powder

A handful of runner beans

A good handful of peas (I used frozen)

A small handful of fresh basil and marjoram

A dessertspoon of half fat soured cream

3 medium to large courgettes, spiralized

Method

Spiralize the courgette and place in a bowl or colander with a little salt for 10 minutes or so.  

Heat the oil in a pan and add  the shallot and garlic, fry over a medium to low heat until soft but not coloured.  Add the celery and cook for a couple of minutes more.  Add the stock powder and stir.

Remove the strings from the runner beans and slice them into 1cm pieces, I normally slice them on a 45⁰ angle but you don't need to do that.  Wash them and add the frozen or fresh peas to the colander.  Chop the marjoram and the basil.

Rinse the courgette and try to drain as much moisture off as possible, ideally use kitchen paper and pat dry. 

Add the beans and peas and cook for 3 minutes, then add the cream and herbs and stir to combne them all.

Now add the courgettes and cook for 2 or three minutes - don't overcook, you want to keep a little bite to the courgette.  Season with salt and black pepper to taste, then serve with a little grated Parmesan.

If you want some carb to go with that, you can serve with bread, but it's fine just as it is.  Enjoy!