8 baby plum tomatoes, 4 halved and 4 whole
1 tsp olive oil
½ garlic clove, crushed
1 tbsp balsamic vinegar
1 zucchini large, cut into spaghetti with a spiralizer or very thinly shredded into noodles
2 tbsp pesto
1 tbsp pine nuts, toasted
- Toss the tomatoes with 1 tsp oil, garlic and balsamic vinegar and some seasoning. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and are coated in the balsamic.
- Pour a kettle of hot water over the zucchini and leave for 30 seconds. Drain well, toss with the pesto and season well. Add the tomatoes and toasted pine nuts to serve.