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Courgette Spaghetti with Cavolo nero pesto & Gorgonzola

Serves: 4 Preparation time: 15 minutes



For the courgette spaghetti

  • 150ml Filippo Berio Extra Virgin Olive Oil
  • 1 glove of garlic
  • 5 large courgettes

For the pesto

  • 50 g pine kernels
  • 50 g Parmigiano Reggiano
  • 50 g Gorgonzola dolce
  • 500g Cavolo Nero, cleaned


  1. Slice the courgette with a mandolin, 4mm thick.
  2. Place in a colander and season with salt, mix and set aside.
  3. In the meantime, bring a large pot of water to boil, blanch the Cavolo Nero for 4 minutes.
  4. Cool down in ice water for a couple of minutes and then drain the excess water.
  5. Place all the ingredients for the pesto in a food blender and mix for a couple of minutes till smooth.
  6. In a frying pan add 3 tbsp Filippo Berio Extra Virgin Olive Oil, slightly crush the garlic and fry for a couple of minutes.
  7. Then remove the garlic and add the courgette and quickly sauté for a few minutes, add the pesto and season to taste.
  8. Once the courgettes are coated with sauce divide into 4 plates and finish with a few pieces of Gorgonzola.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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