Sunday, September 20, 2015

Recipe: Spaghetti with Fresh Zucchini Pesto

Food and Wine Magazine, Sept 2015, p. 60
4 stars

This was a pretty good and healthy (vegetarian!) dish.  We modified this recipe and added basil and used walnuts instead of almonds.  It's an interesting take on pesto by using zucchini.  

Add a simple garden salad with Parmesan crisps and a glass of white wine. . .  bon appetit!

Ingredients:  zucchini, spaghetti, Pecorino romano, garlic, blanched almonds, lemon zest, mint, red pepper, extra-virgin olive oil, salt, pepper

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