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  • 2 Romero red peppers, deseeded & roughly chopped
  • 650 g cherry tomatoes, halved
  • 8 tbsp olive oil
  • 3 cloves garlic
  • 100 g pine nuts, toasted
  • 75 g Italian hard-style cheese, grated
  • 30 g basil, chopped
  • 1/4 red chilli, deseeded & diced
  • 5 large courgettes
  • 4 large carrots, peeled


  1. Preheat the oven to 140 Fan. To make the pesto, put the peppers onto a baking sheet. Drizzle over 1 tbsp of oil and season.
  2. Put the tomatoes onto a baking sheet. Drizzle over 1 tbsp of oil and season.
  3. Put both baking sheets into the oven for 45 minutes until semi dried. Leave to cool.
  4. Put the cold peppers and tomatoes into a food processor with the remaining oil, garlic, 75g of pinenuts, basil, cheese and chilli. Whiz until smooth and season.
  5. Put the courgettes and carrots through a spiralizer to make long spaghetti. Heat a frying pan until hot. Add a little oil. Quickly fry the carrots for 4 – 5 minutes then add the courgettes for 2 minutes, tossing together lightly.
  6. Warm the pesto and mix with the vegetables and reserved pinenuts.
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