Rocket and Basil Pesto Poodles with Sun-Dried Tomatoes
Ingredients:20g basil 130g rocket (reserving 30g for garnish) Juice ½ a lemon 1 garlic clove Salt and pepper 20g vegetarian hard cheese 120g cream cheese 100g sun-dried tomatoes 3 orange peppers
- Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
- Add 100g rocket, cream cheese, lemon juice, garlic, vegetarian hard cheese and basil to a food processor and blend into a smooth creamy consistency, you may need to add in a splash of water to achieve the right consistency. Season to taste with salt and pepper.
- Add the poodles to a colander and pour a full kettle of hot water over the peppers. Shake the colander to remove any excess water.
- Dress the poodles with the pesto and plate up. Finishing each plate by scattering over the sun blushed tomatoes and reserved rocket.