Zucchini Pappardelle with Pesto July 17, 2015 10:08
3 large zucchini
1/2 jar Healthy Gourmet Kitchen Pesto
Pinenuts (optional)
Parmesan Reggiano (optional)
1 tablespoon olive oil
Salt & Pepper to taste
This dish comes together fast (under 30 minutes) and is a great way to use all that zucchini.
Wash and scrub zucchini. Using a mandolin cut the zucchini into thin, long strips. Stop when you reach the seeds and rotate the zucchini, or turn the zucchini as you slice for more evenly wide "Pappardelle." The seeds will make the dish more watery.
Add olive oil to large saute pan and heat over medium high heat. Add zucchini noodles and toss to lightly coat with olive oil. Saute for about 2 minutes just to soften them a little, you still want them to have some bite or be al dente.
Combine cooked zucchini, pesto, salt & pepper in large bowl.
Serve warm topped with Parmesan Reggiano and pine nuts.
Enjoy!
