Pesto Zoodles and Garlic Buttered Green Beans

Ingredients:

• 100g green beans

• 1tbsp vegan pesto (for homemade click here)

• Vegan butter

• 3 Garlic cloves

• One courgette

• 1 cup Raw Peanuts

Method:

Preheat the oven to 180˚C. Place the raw peanuts in a single layer inside a shallow baking pan, bake for 15 to 20 minutes, stirring once or twice during cooking, until the skins become loose and the peanuts are lightly golden. Let them cool.

Spiralise your courgette into noodles. Add salt and pad it with a towel to remove some of the liquid.

Wash and cut green beans lengthwise. Add some butter and finely chopped garlic cloves to a non stick pan in low heat (so you don't burn the garlic), and add the green beans, seasoning it with salt and pepper. Add a lid to the pan and let them cook till soft, stirring now and again. Leave it on the side till its plating time.

Add 1 tbsp pesto to the pan, and the zoodles. Let them soften and stir in the pesto. Season to taste.

Plate the pesto zoodles with the garlic green beans and top it with roasted peanuts. Enjoy!