500gcourgette noodles (or wholewheat or gluten-free linguini)
shavings of Parmesan cheese, for garnishing
Pea and mint pesto
1cupfrozen peas, thawed (soak in 1–2cups just-boiled water for a few minutes and then drain)
1Tbsp chopped fresh mint
2Tbspraw almonds, roughly chopped
2Tbsp freshly grated Parmesan cheese
zest of ½lemon
juice of 1lemon
½tsp healthy natural sweetener
What to do
First make the pesto. Blitz together all the pesto ingredients and check for seasoning. Loosen with alittle extra olive oil and 1–2Tbsp hot water if necessary and set aside.
Rinse the calamari rings, drain in a colander and set aside on a plate lined with kitchen paper or a clean dishcloth to dry off. The drier the squid, the crispier the end result. Season with the chilli flakes and a generous pinch each of salt and pepper.
Heat a large frying pan over medium-high heat and add the olive oil. Fry the calamari for 4–6 minutes, or until lightly golden and crispy. Remove from the heat and set aside.
Meanwhile, cook the courgette noodles in a large saucepan of salted boiling water for 1–2 minutes, drain and set aside in a large mixing bowl.
Add half the pesto to the courgette noodles and mix until they are well coated. Divide between warmed serving bowls, top with the calamari and serve with the extra pesto on the side. Garnish with shavings of Parmesan cheese.