Zucchini Noodles with Pesto & Pine Nuts
Total Time
20 Minutes
Prep Time
15 Minutes
Cook Time
5 Minutes
Rating
4.95 out of 5 stars
(20)
Ingredients
4 servings
- 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles)
- 3 tablespoons store bought or homemade pesto, best quality
- 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
- 2 tablespoons pine nuts, toasted until golden
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
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Preparation
Step 1
Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.
Step 2
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.
Step 3
Add the pesto, Parmigiano-Reggiano, toasted nuts, ¼ teaspoon 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.
Step 4
To toast the nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Step 5
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Chef's notes
Toasting the pine nuts adds a rich, nutty flavor.
Using larger zucchini results in wider, more pasta-like ribbons.
