RECIPE: Rocket pesto zoodle "pasta"

This delicious pesto is a healthier take on the traditional version. If desired, you can also serve with grilled chicken or an organic ricotta.

Ingredients

• 2 large organic capsicum, de-seeded and coarsely chopped
• 2 zucchinis
• 2 bunches of rocket, chopped coarsely
• 2 tablespoons roasted pine nuts
• 1 long red chilli, deseeded and coarsely chopped
• 1½ teaspoons lemon juice
• ½ tablespoon olive oil

Method

1. Pre-heat the oven to 200 (degrees Celsius).
2. Toss the capsicum in the olive oil, and arrange on a roasting tray.
3. Roast for 5-10 minutes or until tender.
4. Using a spiralizer, make the zoodles, pouring boiled water over them for a few minutes or until tender.
5. Place the capsicum, rocket, pine nuts, chilli and lemon juice into a processor and process until finely chopped and combined.
6. Gradually add reserved water to the rocket pesto until desired consistency is reached.
7. Add the rocket pesto to the pasta and serve.