May 18, 2018
A tasty and healthy option to regular pasta, this delicious dish makes a great entree or main and kids love it served with extra grated cheese. For a main serve with fresh salad and/ or warm garlic bread.
1 cup fresh basil leaves (packed tightly)
1 cup fresh spinach leaves (packed tightly)
1/2 cup freshly grated Parmesan cheese (Or vegan Parmesan)
1/2 cup extra virgin olive oil
1Place basil and pine nuts in a food processor then blitz until combined. Then add the garlic, followed by the cheese. While the food processor is running, slowly add the olive oil . Stir the pesto with a spatula and then add to taste salt and freshly ground black pepper
2To prepare the noodles: Spiralize the zucchini with a spiralizer or turn the zucchini into noodles using a julienne peeler.
3Next add 2 tablespoons Nuttelex in a fry pan and once the pan is sizzling hot add the zucchini noodles. Constantly toss the zucchini noodles with tongs for 5-7 minutes until cooked but still al dente – be careful not to overcook as they can quickly wilt and go mushy.
4Gently stir in pesto until well coated, and add a final sprinkle of salt and or cheese before decanting to serving bowls.