Zucchini Noodles with Creamy Avocado Pesto and Sun-Dried Tomatoes

INGREDIENTS: 

For the zucchini noodles:

• 3 large zucchini (courgettes)
• 4-5 large sun-dried tomatoes, chopped

 For the avocado pesto:

• 2 ripe avocados
• 2 tbsp olive oil
• Juice of half a lemon
• 1 garlic clove
• ½ tsp red chilli flakes
• 1 tbsp pine nuts
• 25g (¼ cup) parmesan (or vegetarian parmesan), grated, plus extra to serve
• Small handful fresh basil leaves
• Salt and pepper

 DIRECTIONS:

1. Put all of the ingredients for the pesto into a food processor and blitz until a paste is formed.
2. Fill a large saucepan with boiling water.
3. Use a spiralizer to create long noodles with the zucchini and then drop into the boiling water for one minute.
4. Drain well and then toss with the pesto and sun-dried tomato pieces.
5. Serve with a scattering of parmesan flakes and a grind of black pepper.