Zucchini Pesto Pasta

October 6, 2021

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CBS

Ingredients

4 small zucchinis – spiralled into noodles or 2 x packets of zucchini noodles from the fresh food section

2 cups packed fresh basil leaves

2 cloves garlic crushed

1/3 cup extra-virigin olive oil

2 teaspoons fresh lemon juice

¼ cup freshly grated Parmesan Cheese

1 cup cherry or grape tomatoes halved

400g-500g of protein of choosing (chicken breast, turkey, tofu, legumes)

 

Instructions

  1. Use a julienne peeler or mandolin to spiral the zucchini into noodles – set aside.
  2. Heat the pan and pan fry protein source of choice. Fry until fully cooked and set aside.
  3. Combine the basil and garlic into a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food pressor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and parmesan cheese. Pulse until blended. Season with salt and pepper.
  4. Combine the zucchini noodles into the pan with a little bit of oil. Add the pesto you have just made.
  5. Cook the noodles for about 3minutes and then stir through the protein. To make sure the protein is hot.
  6. Top with tomatoes. Serve.

 

Serves 4

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