There’s no cooking involved with this recipe for vegetarian-friendly creamy pesto baby marrow spaghetti and it can be on the table in 15 minutes.
- 15 mins
- handful basil + extra
- 1 garlic clove, crushed
- 125ml water
- 60ml sunflower seeds
- 30ml lemon juice
- 1 avocado, chopped
- 45ml pecorino, finely grated + extra
- 350g baby marrow spaghetti
- 60ml peppadews, chopped
- Blitz basil, garlic, water, seeds, lemon juice, avo and pecorino until smooth. Season.
- Mix the sauce through the baby marrow spaghetti. Top with peppadews, extra basil and extra pecorino shavings.
FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART
Magazine issue date: February, 2018