PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
Serves: 2
INGREDIENTS
- 10 rashers smoked bacon
- 2 cloves garlic, minced
- ¼ cup mint leaves, packed
- ½ cup basil leaves, packed
- ¾ cup flat leaf parsley, packed
- ¾ cup olive oil
- 3 large zucchini
- Fine sea salt to taste
DIRECTIONS
- Preheat the broiler.
- Lay the bacon rashers on a large baking tray and broil for 10 to 12 minutes until crispy.
- Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
- Pour the fat into a small container.
- Once the bacon is crunchy, break rashers into large pieces and put into a food processor, together with the remaining pesto ingredients. Blitz until you have a fairly loose paste with small grain-sized bacon chunks for texture.
- Meanwhile, prepare the zucchini noodles. Cut the ends off each zucchini and peel the skin if you wish (I didn’t). Using a spiralizer or a julienne peeler, make “spaghetti” from each one, snipping midway to prevent them being too long.
- Heat a tablespoon of the reserved bacon fat in a large sauté pan (reserving any more for another use), add the zucchini and cook for around 5 minutes on a low-medium heat until tender.
- Put noodles into a colander and drain well.
- Now, turn off the heat, wipe out the sauté pan with kitchen paper and return the zucchini to the pan. Add the pesto and mix well so the noodles are evenly coated.
- Have a quick taste and add salt if needed, though you may find your bacon makes it salty enough.
- Serve immediately.