Sunday, 2 January 2011
Courgettes stuffed with beans, pine nuts and pesto (3 colours)
Courgettes - 2 large
Olive oil - 2 tbsp
Shallots - 2, finely chopped
Garlic - 1 clove, finely chopped
Chopped tomatoes - 200 g
Pine nuts - 1 tbsp, toasted
Canned haricot beans - 100 g, drained and rinsed
Fresh basil - 1 tbsp, shredded
1) Chop the ends off the courgettes and slice them in half. Remove the flesh, leaving the skin and about 0.5 cm of flesh behind. Chop the flesh.
2) Heat half the oil in a frying pan and add the shallots, garlic and courgette flesh. Cook for 10 minutes until tender then add the tomatoes, pine nuts, beans and basil. Stir well.
3) Place the courgette shells, cut-side up in an oven-proof dish. Spoon the mixture into the empty shells and drizzle over the olive oil. Cover with foil and cook at 180°C for 45 minutes. Serves 2.