Saturday, April 23, 2016
Spiralized Zucchini Pasta with Tomato-Walnut Pesto
This one calls for two pieces of special equipment: a food processor and a spiralizer. Even if the latter appears a frivolous appliance, it's not an expensive one, and it's not enormous, which means you can easily stash it in your kitchen cabinet until your cuisine takes an architectural turn. I use this one.
4 medium-to-large zucchini
4 roma tomatoes
two big handfuls of walnuts
6 garlic cloves
10 basil leaves
1/2 cup sundried tomatoes
a sprinkle of salt or Bragg's Liquid Aminos
a generous splash of olive oil
Chop of ends of zucchini and attach them to the spiralizer, using the blade that produces the narrowest spirals. Carefully spiral all four. Discard zucchini centers (they will be left over) or save for soup.
Place all other ingredients, except for the salt/Bragg's and the olive oil, in the food processor, and pulse until it almost reaches desired consistency. Add salt/Bragg's and oil and pulse twice more. Generously spoon atop noodles and eat to your heart's content.
P.S. Zucchini noodles can also be stir-fried with whatever cooked sauce you have for a warm dish.
Posted by Hadar at 10:13 AM