Tania

2

Lima Bean Courgetti

One of my favourite meals. Delicious and super easy to make

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

• 2 Medium zucchini/courgette
• 1 Lemon
• 1 Medium onion, minced
• 2 Cloves garlic, minced
• Handful of basil
• 2 Cups Lima beans (pre-cooked)
• 1 Ripe Avocado
• Seasoning to taste
• PESTO:
• 1 Avocado
• Handful of basil
• Handful pine nuts or cashew nuts
• 1 Tablespoon lemon juice
• A dash of savory spice blend and pepper

How To Make

1. Make the Pesto
2. Add all the ingredients to your blender and blend up for 30 seconds to a minute or until the thickness you like. Ultra smooth leave for longer. With bits and texture just pulse. (Experiment here)
3. Use the spiralizer or vegetable slicer to cut the zucchini just like spaghetti. set aside.
4. Mince the garlic and chop the onion.
5. In a pan, sauté the garlic and onion. When garlic is brown and onion has softened, add the spinach leaves and stir-fry for a few minutes and add the cooked lima beans, lemon juice, savory spice blend, and pepper. Then add the pesto
6. You could stir-fry the zucchini if you want to warm it. This may be a little watery or serve with fresh raw spiralized zucchini
7. Dish up the Zucchini up as the base like you would spaghetti and pour the lima pesto sauce on top of it. Garnish with basil leaf and eat up.
8. WARNING: THIS DISH IS DIVINE….. ?
9. Avocado Pesto & Crackers Snack
10. Left-over pesto sauce you can save as a nice dip for veggies or flax crackers. This dish becomes 2 in one then, snack and meal. So good to add to your bulk makes.
11. To Make the Pesto
12. Add all the ingredients to your blender and blend up for 30 seconds to a minute or until the thickness you like. Ultra smooth leave for longer. With bits and texture just pulse. (Experiment here)