I picked up a bag of organic basil at Whole Foods yesterday. It sat in the fridge and whispered “pesto” to me all night last night. So today I got up and decided that pesto pasta was the meal I was going to make for the team tonight. The kids get brown rice pasta while me and hubby will have zucchini pasta. Have you ever tried zucchini pasta? I have never liked zucchini unless it was baked in a zucchini loaf or muffins but I now have a huge appreciation for the low carb veggie pasta I make with the little green torpedos. I use my mandolin to create the right thickness and I don’t cook the zucchini pasta – hot sauce poured over the noodles heats the noodles while keeping the form. The pesto is super easy and yummy!
Pesto Zucchini Pasta
Ingredients
- 2 zucchini sliced like spaghetti I use a mandolin for this but a spirler would work well too
- 2 cups packed basil leaves and stems
- 1/4 cup pine nuts
- 2 garlic cloves minced
- pinch salt
- 1 tsp lemon juice
- 1/2 cup extra virgin olive oil EVOO
- 1/2 cup finely grated parmesan cheese
Instructions
- Add basil, pine nuts, garlic cloves, and salt to the food processor. Pulse until a combined in a course meal. Add lemon juice and EVOO and process on high until well emulsified. Add parmesan cheese and pulse until combined. Add salt to taste if required. Place the zucchini pasta in serving bowls and add pesto tossing to coat. Serve immediately.
Notes
Makes 2 servings of pasta with additional pesto. Pesto can be stored in the fridge for about a week or freezer for longer term.