an easy peasy zucchini 'pasta' with a classic basil pesto
Gluten free. Raw. Vegan.
photos by Morgan Ione Yeager
"This is one of the easiest meals to put together and you don't even need a spiralizer to make it! Instead of the "spaghetti" that the spiralizer makes (as seen in the pic above), you can make "fettucine" just by using your peeler! All you have to do is peel the skin off the zucchini and discard. Then "shave" the zucchini from top to bottom, moving around the 4 sides until you have shaved most of it off (until you get to the core of the zucchini which is also discarded). Leaving you with long, fat pieces of zucchini resembling fettucine.
Below is a very simple recipe but you can use whatever pesto you like with this. Pistachio and mint or rocket and parmesan would be delish. And add any in season veg that you like too. Oh, and some slices of avocado to finish it off is always a good idea!"
I N G R E D I E N T S: (serves 2)
2- 4 zucchinis (depending on the size)
big handful sungold tomatoes (or cherry or heirloom), cut in half
classic basil pesto. either store bought or homemade (which involves throwing some basil, pine nuts, lemon juice, olive oil, salt and pepper into a food processor and blending. super easy!)
- Spiralize or peel the zucchinis for the desired pasta texture
- Throw the zucchini and the pesto into a large mixing bowl and mix together. Your hands are a great tool for this!
- Serve in bowls or on plates, topped with the tomatoes and cracked pepper