My daughter brought this recipe home from Australia and adapted it. In the space of a week we had to have it twice - definitely a family favourite!
3 cups cherry tomatoes - slice in half if larger
4 courgettes - we used a regular potato peeler to make the courgettes into tagliatelle (we needed loads more - it never seems to be enough :)
Olive oil (at least 1/4 cup depending on how many avocados you use and how oily you like it)
Fine sea salt
fresh flat leaf parsley
spring onions or chives
parmesan (unless you are vegan)
1. Pulse all sauce ingredients together until smooth. Check seasoning and set aside.
2. Heat the cherry tomoatoes in a large skillet over medium high heat with a bit of olive oil. Season with salt and pepper. Gently shake the pan (you might need a lid). Continue cooking until roasted and the skins are split or loosened. Remove from heat and set aside.
3. Sautee the courgettes in the tomato pan until tender and somewhat crisp.
4. Put the courgette pasta on a plate and top with the remaining ingredients.