Zucchini “Pasta” with Mint/Kale Pesto
Serves: 4 ● Preparation time: 20 minutes ● Cooking time: 10 minutes ● Medium.
This is a wonderful way to substitute fresh vegetables for the “real” pasta full of gluten and calories. I use this Zucchini “Pasta” as a side dish with our turkey or bison meatballs or a nice piece of fish. It pleases the entire family and is a great way to enjoy your greens! Basil can replace the mint and kale, for more of a classic pesto, or you can even use cilantro or parsley. I add one teaspoon for each serving, so you may have some leftovers. A turning slicer works well here and is super fun, but a vegetable peeler works fine, too.
3 cups fresh mint and kale
1/2 cup pine nuts
2 medium cloves of garlic
1/2 cup Parmesan or Romano cheese, grated
1/2 cup extra virgin olive oil
Salt and crushed pepper
1 tsp. lemon juice, optional
1 cup cherry tomatoes, halved
1 cup peas or veggie of your choice
1. Prepare the pesto in a mini blender by adding all the pesto ingredients and pulsing until the mixture becomes a SMOOTH paste. I add a little lemon juice at the very end.
2. Peel the zucchini
3. Use a turning slicer (commonly referred to as a "spiralizer vegetable slicer) to create uniform slices.
4. Add a little olive oil to a large skillet or pan, and sauté the zucchini and peas over medium heat for about 5 minutes until bright green. (If you use fresh peas, you might need to cook them a little longer. I steam mine for 5 minutes before adding them to the zucchini.) Stir in the pesto and tomatoes.
5. Serve in individual bowls garnished with fresh mint.