Pesto
2 C tightly packed basil leaves
1/2 C olive oil
3 T pine nuts
2 medium cloves garlic, minced
1/2 t salt
1/2 C grated parmigiano-reggiano
Zucchini Noodles
3 medium zucchini
1 T olive oil
3/4 lb dried spaghetti
shaved parmigiano-reggiano for serving
First make the pesto. Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender. Process to a smooth, creamy consistency, stopping once or twice to scrape down the sides. Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Put a large pot of salted water over high heat.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes.
When
the pot of water boils, drop in the spaghetti. Cook until al dente.
Using a pair of long handled tongs scoop the pasta directly from the pot
into the skillet of cooked zucchini. Add 1/2 cup of the pesto and toss
the mixture well to ensure that each noodle-zucchini and spaghetti
alike-has a thin, even coat of sauce. Serve immediately, with
additional salt and lots of grated Parmigiano-Reggiano.
**From A Homemade Life by Molly Wizenberg
**Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!
**Before I had a mandolin, I would just make the zucchini, as a side dish, so good!
We tried a recipe similar to this the other day, leaving the zucchini raw. The pesto was made with toasted almonds instead of pine nuts, and a few of the almonds were left out of the pesto, but processed til crumbly, and added on top before serving, which gave a fun little crunch. The flavor was to die for!
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