'Zuchetti' with pesto

Name: 'Zuchetti' with pesto
Prep time: 50 min
Total time: 50 min
Ingredients: 6 large zucchinis; 1/2 cup (130g) good-quality basil pesto; 2 tsp finely grated lemon zest; 2 tbsp extra virgin olive oil, plus extra to drizzle; 1/3 cup (50g) pine nuts, toasted; 1/2 cup (40g) finely grated parmesan; Basil leaves, to serve

4.8

(21)

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Prep Time: 50 minutes

Total: 50 minutes

Servings: 6

Cost: $5.66 /serving

Author : Valli Little

no cook dinner lunch

Ingredients

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6 large zucchinis1/2 cup (130 grams) good-quality basil pesto2 tsp finely grated lemon zest2 tbsp extra virgin olive oil, plus extra to drizzle1/3 cup (50 grams) pine nuts, toasted1/2 cup (40 grams) finely grated parmesanBasil leaves, to serve

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Instructions

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Step 1

Cut the zucchini into long thin ribbons (a mandoline is ideal), then use a sharp knife to cut each ribbon into thin strips. Place zucchini in a colander set in the sink and toss with 1 tablespoon sea salt. Allow to drain for 30 minutes, then rinse well and pat dry with paper towel.

Step 2

Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan and drizzle with a little extra oil. Garnish with a few basil leaves and serve.