Zucchini Noodles with Pesto & Pine Nuts

Name: Zucchini Noodles with Pesto & Pine Nuts
Total time: 20 min
Ingredients: 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles); 3 tablespoons homemade or store bought pesto, best quality; 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving; 2 tablespoons pine nuts, toasted until golden*; Salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil

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Total: 20 minutes

Servings: 2.5

Cost: $15.66 /serving

Author : Jennifer Segal

cheese nuts summer

Ingredients

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3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles)3 tablespoons homemade or store bought pesto, best quality2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving2 tablespoons pine nuts, toasted until golden*Salt and freshly ground black pepper2 tablespoons extra virgin olive oil

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Instructions

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Step 1

Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.

Step 2

Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini "noodles" to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.

Step 3

Add the pesto, Parmigiano-Reggiano, toasted nuts, ¼ teaspoon salt, and a few grinds of pepper. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.

Step 4

*To toast the nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.