Friday, September 25 2020 - 9:35 AM

Zucchini Linguini with Asian Pesto

This healthy dish looks like pasta and satisfies your pasta craving but without all the refined carbs! That’s because it’s not really pasta — it’s zucchini. A kitchen gadget such as a Spirooli slicer transforms your regular summer squash into zucchini noodles!

For the “pasta:”

2 medium zucchini or yellow summer squash

For the toppings:

1/2 pint cherry or grape tomatoes
1/2 cup black Kalamata olives
1 teaspoon kelp granules
Sunflower sprouts

Asian Pesto:

3/4 cup olive oil
1/2 cup roasted low salt peanuts
2 small green chillies, seeded
1 tablespoon chopped ginger
4 garlic cloves
1-1/2 cups basil leaves
1/4 cup mint leaves
1/4 cup coriander leaves
3 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon sugar

Preparing the noodles:

To prepare the noodles – add zucchini to Spirooli or other vegetable spiralizer and turn until noodles are formed.
Add noodles to a bowl, add sunflower sprouts, and toss with pesto.
Then top with cherry tomatoes, olives and kelp granules.

Preparing the pesto:

Put the peanuts and some of the oil in a food processor or blender and blend to a rough paste.
Add the chiles, ginger and garlic, and continue to blend.
Add the herbs and a little more oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.

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