This recipe is for the HOT late summer nights where you can’t imagine turning on the stove too make dinner. Shred up some raw zucchini and toss them with fresh spinach and basil pesto. Roast some cherry tomatoes in your toaster oven or blister them in a pan for a pop of sweetness in your cold “noodles”.
Zucchini Noodles with Pesto and Roasted Cherry Tomatoes
1 pint cherry tomatoes
1 clove garlic
1/4 cup pine nuts, lightly toasted
2 cups fresh basil leaves
1 cup fresh spinach leaves
3/4 cups olive oil
juice of 1/2 a lemon
½ cup Parmesan Cheese, grated (plus more for serving)
1. Pre-heat the oven to 400. Rinse one pint of cherry tomatoes in a colander with cold water, allow to drain dry. On a baking sheet lined with parchment paper toss 1 pint of clean cherry tomatoes with olive oil, salt and pepper. Roast for 15-20 minutes until blistered and splitting. Allow to cool slightly. Can be done in advance.
2. Meanwhile shred the zucchini into ribbons using a mandolin or a food processor fitted with the grating blade. If using the food processor, make sure to place the zucchini into the feeder horizontally so you get long strips of zucchini. Can be done up to 5 hours in advance and kept in the fridge, covered with plastic wrap.
3. Rinse out the food processor to make the pesto. Fit the bowl with the the sharp blade. Add 1 clove of garlic and pine nuts to the bowl and pulse well. Add fresh basil and spinach, 1/2 a teaspoon salt and pepper and pulse 5 times. Turn the machine on and slowly add the olive oil and lemon juice until well incorporated. Add Parmesan cheese, combine and taste for seasoning. Store for later if not using immediately.
4. Just before serving toss the zucchini noodles with the pesto in a large bowl, add Parmesan cheese and roasted cherry tomatoes. Serve cold or at room temperature.