10 sun-dried tomatoes soaked in hot water
1 bunch of basil
80 g of cashews
200 g of Bio Coconut Original drink
1 pinch of green curry powder
1 clove of garlic
200 g of noodles
Coconut oil to taste
Salt to taste
Cut one of the courgettes into large rounds, blanch it in salted water for a few minutes and cool it in water and ice.
Blend it then together with Bio Coconut Original drink, cashews, sun-dried tomatoes, basil, green curry and a pinch of salt.
Leave a few cashews, two or three sun-dried tomatoes and a few basil leaves aside for decoration.
Roast the garlic clove in a little coconut oil and add the remaining courgette cut into julienne strips. Brown well, season with salt, turn off and set aside.
Cook the noodles in plenty of salted water for about 3-4 minutes or as long as indicated on the packaging.
Drain and season with the pesto, adding a little cooking water if necessary.
Serve and decorate each plate with the stir-fried courgettes, some toasted cashews, dried tomato fillets and a basil leaf.