Pesto Zucchini Pappardelle
By Scanpan
Pesto Zucchini Pappardelle
By Scanpan
Yield/Serves:
4
Ingredients
- 4 – 5 medium zucchini, thinly sliced in 1-inch wide ribbons
- 1 ½ cups fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 tablespoons blanched almonds (or your favorite nut), toasted
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 – ½ teaspoon crushed red pepper flakes
- olive oil, as needed
- kosher salt, to taste
- freshly ground black pepper, to taste
in the bowl of a food processor pulse together the basil, mint, almonds, Parmesan, lemon juice and red pepper flakes until a rough paste begins to form. Allow the food processor to run and drizzle in enough olive oil to loosen up the mixture to a spreadable consistency. Taste and season with salt, pepper and more cheese, lemon or oil as needed.
Put the remaining grilled zucchini ribbons into a large bowl and add 2 tablespoons of the pesto, tossing to combine. Add more pesto as needed. Serve hot, room temperature, or cold, garnished with any additional vegetables, protein and cheese of your choosing.