Summer Squash – Zucchini Organic – 1 Pound

Description

Summer Squash – Zucchini Organic – Per Pound

Zucchini Noodles with Pesto & Pine Nuts
By Jenn Segal Once Upon A Chef
These zucchini noodles are peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor.

Servings: 4 (as a side dish)
Total Time: 20 Minutes
INGREDIENTS
3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles)
3 tablespoons store bought or homemade 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

INSTRUCTIONS
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.
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.
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.
*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.

SEE BASIL FOR PESTO RECIPE