Zucchini Noodles with Pesto & Pine Nuts

As seen on

once upon a chef

Total Time

20 Minutes

Prep Time

15 Minutes

Cook Time

5 Minutes

Rating

(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

Beginner Italian Vegetarian Dinner ...

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Preparation

Inline ingredients (beta)

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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.

Chef’s notes

Toasting the pine nuts adds a rich, nutty flavor.

Using larger zucchini results in wider, more pasta-like ribbons.

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Skill Level

other

Zucchini Noodles with Pesto & Pine Nuts

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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