ZUCCHINI PESTO PASTA

Print

 

Zucchini noodles are one of our favorite ingredients for meals.  They are easy, raw, and always leave us feeling satisfied as well as energized! Seeing as it is raw, the nutrients are well preserved, delivering potassium, magnesium, calcium,  as well as vitamin C and B6!

yield.jpg

PESTO

INGREDIENTS

Garlic 1 clove

Walnuts ¼ cup

Basil ½ cup with large stems removed

Arugula ¼ cup

Lemon Juice 2-3 T

Olive Oil 3 Tbl

Sea Salt ⅛ tsp

Sur Le Table Smoked Black Pepper ⅛ tsp

Blend in Veggie Bullet food processor.


PASTA

INGREDIENTS

Zucchini 4 whole

Blue Mountain Organics Pepitas for garnish

Hemp Seeds for garnish

Blue Mountain Organics Sunflower Seeds for garnish

Sunflower Sprouts for garnish

Sea Salt ⅛ tsp

Lemon Juice 1 Tbl

PREPARATION

Use a spiralizer to spin the zucchini into noodles, such as the Veggie Bullet. If you do not have a spiralizer, use a vegetable peeler to peel the zucchini into ribbons, until you hit the core.  Toss the noodles in pesto until they are well covered.  Add lemon juice and salt.  Plate the noodles, and garnish with the pepitas, hemp seeds, sunflower seeds, sunflower sprouts, and extra salt if desired.

CHEF'S TIP

If you are not eating immediately, wait to add pesto to the zucchini.  The salt in them pesto will pull water out of the noodles and make everything mushy.   If you want to store noodles for a few days, toss them lightly in olive oil and lemon juice.

 

BUY PRODUCTS USED IN THIS RECIPE

• SUR LA TABLE SMOKED BLACK PEPPER         •  Veggie Bullet                            • sea salt - Le Saunier de Camargue