Pesto Pasta, an Italian delight.

This is one of the most simple recipes to make, but such a treat to eat. Winter or Summer, it is always a favorite. Nutrition is high, the flavors are intense. It is a winner, and created by our wonderful Laura Barnett, chef and owner of Live Foods Cafe, in Maleny. Once you’ve made this Pesto Pasta with Nut Crumble, you will be including it each week.

Pesto Pasta

 

Print

Prep time

15 mins

Total time

15 mins

 

This is such a simple dish, but such a delicious one. You can even warm it slightly, if you fancy it.

Author: Laura Barnett

Recipe type: Main

Cuisine: Italian

Serves: 2

Ingredients

Pasta:

• 3 zucchinis (ends removed)

Pesto:

• ¾ cup olive oil
• 1 large bunch fresh basil (stems removed)
• ½ cup pine nuts
• ¾ cup cashews
• ¼ cup water
• 4 cloves garlic
• 1 tspn himalayan or celtic sea salt
• Tomato Salsa
• ½ cup tomatoes finely chopped
• ½ red onion finely chopped
• ½ avocado chopped
• 2 tbsp capers

Instructions

Pasta:

1. Finely spiralize the zucchinis then put in a large mixing bowl and set aside.

Pesto:

1. Place all the ingredients except olive oil and pine nuts in a blender and blitz until chopped but still chunky. You may need to scrape down the blender several times. On a low setting, blitz again, slowly drizzling the olive oil into the mixture. You may not need to use all the olive oil if you achieve a runny pesto consistency before pouring it all in. Add pine nuts and blend for a few seconds then stop the blender and spoon half the mixture on top of zucchini. Mix through well and let "marinate" while preparing the tomato salsa and then drizzle with extra pesto around the plate.
2. To serve, mound marinated zucchini on 2 plates, spoon over tomato salsa, and then drizzle with extra pesto around the plate. Top with Brazil Nut Parmesan.

Nutrition Information

Calories: 326

3.3.3077