Sugarsnap Zucchini "Linguini" With Basil Pesto
FarmPlate Jul 23, 2010 Recipes 0 comments
from Sugarsnap, Burlington, Vermont
2 large zucchini
One 8 ounce container of pesto (homemade or purchased)
½ cup pine nuts or nuts of your choice
3+ tablespoons Parmigiano Reggiano or other hard Italian cheese
Juice and zest of 1 lemon
Salt and pepper
Wash and dry the zucchini and using a julienne peeler, make the “linguini“ using the white flesh and skin of the squash, stopping when you get to the seeds. In a bowl large enough to toss the mix, add pesto (to taste), nuts, half of the cheese and the lemon zest. Use lemon juice to thin the pesto as you would use hot pasta water in a hot pesto/pasta dish.
Add salt and pepper and more or less of anything as you wish. Top each serving with some of the remaining cheese. Serve with a green salad and crusty bread.