Name: Zucchini Noodles with Pesto & Pine Nuts Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 3 about 2½ lbs, larger zucchini make for nicer and wider noodles large zucchini; 3 tbsp homemade or store bought best quality pesto; 2 tbsp freshly grated, plus more for serving Parmigiano-Reggiano; 2 tbsp toasted until golden Pine nuts; salt and freshly ground black pepper; 2 tbsp extra virgin olive oil

How To Make Zucchini Noodles with Pesto & Pine Nuts

Good pesto is a must for this fresh summer recipe of zucchini noodles tossed in with pine nuts and parmesan for a simply delicious side dish.

Preparation: 15 minutes

Cooking: 5 minutes

Total: 20 minutes

Serves:

Ingredients

2½lbslarge zucchini
3tbspbest quality pesto,homemade or store bought
2tbspparmigiano-reggiano,freshly grated, plus more for serving
2tbsppine nuts,toasted until golden
salt and freshly ground black pepper
2tbspextra virgin olive oil

Instructions

Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work around the zucchini and stop when there are 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, 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.