Team Live Limitless

-we have the perfect quick and easy light lunch for you to enjoy! 

We're talking a nutritional powerhouse! The beautiful tomato pesto contains pine nuts which are rich in magnesium and in a fatty acid called pinoelic acid. And the best thing about pinoelic acid? -it's been proven to aid in weightloss. Even a small handful is enough to get a big nutritional boost!

Next up the humble courgetti which joined us and every supermarket in 2016- they are here to stay. Courgettes are extremely low in calories- about 19 calories per 120g- and are mostly water, which makes them a detoxer’s friend!

Make, enjoy, eat and share @ #LIVELIMITLESSEATS

RECIPE

TOMATO PESTO WITH COURGETTE SPAGHETTI

Serves 2

 

Ingredients:

• 4 courgettes
• A pinch of flaked sea salt
• 8 large vine tomatoes
• 2 handfuls of fresh basil leaves, finely chopped
• 1 tbsp olive oil
• 1 garlic clove, crushed
• Salt
• 1 tbsp toasted pine nuts, to garnish

 

Method:

1. Using a julienne peeler/cutter, cut the unpeeled courgettes into long, spaghetti like strips [stop when you get to the soft seeded centre]. Mix with the sea salt and set aside.
2. [Supermarkets have started selling it spiralised to save time, so keep your peepers on the look out]
3. Bring a pan of water to the boil. Score a cross on the base of each tomato and place in the pan. Boil for 20-30 seconds, then immediately transfer to a bowl of cold water. Peel off the skin.
4. Cut the tomatoes in half and remove the seeds, then finely chop the flesh. Mix with the basil, oil, garlic and salt to taste in a non-stick saucepan.
5. Heat the tomato sauce gently for 2-3 minutes. Add the courgette spaghetti, and heat for a further 1-2 minutes. Serve immediately, topped with the toasted pine nuts.

 

MUCH LOVE

TEAM LL X