Courgette Spaghetti

A quick and easy pasta recipe that showcases the delicate flavour of courgettes enlivened with pistachios and smoked ricotta.

Includes dairy and nuts

Serves: 2

Prep: 10 mins

Cook: 15 mins


100g courgette spaghetti
2 tbsp. extra virgin olive oil
20g smoked ricotta
Handful of basil to garnish

For pistachio pesto

100g basil blanched
50g toasted pistachio
50g grated parmesan
¼ garlic clove blanched
Salt and pepper


1    Start by blanching 100g of basil and ¼ garlic clove for the pistachio pesto.

2    To make the pistachio pesto, combine the blanched basil and garlic clove, 30g toasted pistachio and 20g grated parmesan in a bowl and season with salt and pepper.

3    Heat the olive oil in a large wok and stir fry the courgette spaghetti until it softens (to a similar consistency of al dente). Turn up the heat and add the remaining grated parmesan and pistachio pesto. Season to taste with salt and pepper.

4    Plate your dish and garnish with smoked ricotta, crumbled pistachios and basil leaves.


Sunday’s at Kitchen

A delicious Sunday lunch menu is now available at Kitchen at Holmes from 12pm-4.30pm. Signature dishes include the Aged Balsamic Beetroot Wellington & the Lake District Farmer’s Beef Rump with all the trimmings..!

Make your Sunday one to remember. View the menu here & book your table by calling +44 (0) 207 958 5210 or emailing [email protected]