Courgetti with pesto and balsamic tomatoes
Baby plum tomatoes 8, 4 halved and 4 whole
Prep Premium Garlic Infused Oil 1 tbsp
Prep Premium balsamic vinegar 1 tbsp
Courgette 1 large, spiralised or very thinly shredded into noodles
Fresh vegetarian pesto 2 tbsp
Prep Premium Basil Infused oil - Drizzle
Cooked Chicken breast 1 piece (Optional)
Toss the tomatoes with 1 tsp Prep Premium garlic oil and Prep Premium balsamic vinegar and some seasoning.
Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in the balsamic.
Pour a kettle of hot water over the courgette noodles and blanch for 30 seconds.
Drain really well, toss with the pesto and season well.
Stir, coating the noodles, then add the tomatoes and toasted pine nuts.
Add a drizzle of Prep Premium Basil Infused oil over the top and serve.