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
Recipe Type: Main
Cuisine: Italian
Author:
Prep time:
Total time:
Serves: 2
This is such a simple dish, but such a delicious one. You can even warm it slightly, if you fancy it.
Ingredients
- Pasta:
- 3 zucchinis (ends removed)
- Pesto:
- 3/4 cup olive oil
- 1 large bunch fresh basil (stems removed)
- 1/2 cup pine nuts
- 3/4 cup cashews
- 1/4 cup water
- 4 cloves garlic
- 1 tspn himalayan or celtic sea salt
- Tomato Salsa
- 1/2 cup tomatoes finely chopped
- 1/2 red onion finely chopped
- 1/2 avocado chopped
- 2 tbsp capers
Instructions
Pasta:
- Finely spiralize the zucchinis then put in a large mixing bowl and set aside.
Pesto:
- 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.
- 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.
Calories: 326
If you aren’t sure what a Spiralizer is, you can find out more here.