Salsa verde spaghetti with courgettes recipe
An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more.
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Ingredients
- 400g spaghetti
- 150g frozen petits pois
- 40g unsalted butter
- 350g courgettes, coarsely grated
- 2 garlic cloves, finely sliced
- pinch of chilli flakes
- 1-2 tsp lemon juice
- ½ x 30g pack parsley, thicker stalks removed
- ½ x 20g pack dill, thicker stalks removed, plus extra to serve
- zest of 1 lemon, plus 1 tsp juice
- 3 anchovies
- 3 tbsp mild olive oil
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