ZUCCHINI NOODLES TOSSED IN A FRESH BASIL AND CASHEW NUT PESTO
November 1, 2017
This bright and colourful pasta recipe is based on rustic complementary flavours that will wow your guests in their simplicity. Replace the parmesan with some nutritional yeast for a quick 'n easy vegan option.
1Place the basil leaves and baby spinach leaves in a food processor, on a medium speed, slowly add the olive oil until it forms a paste.
2Add the, garlic, cashew nuts, Parmesan and freshly ground salt and black pepper. If you are making a vegan option, add the Nutritional yeast for a cheesy flavour.
3Blitz on high until all the ingredients have combined and the pesto is a smooth consistency.
1Heat a pan over a medium to high heat and place the zucchini noodles into the pan with the olive oil. Fry the noodles for 2-3 minutes, then add the halved cherry tomatoes and carefully stir through.
2Remove the pan from the heat and toss the pesto through the noodles, making sure to coat the noodles thoroughly.
3Place the noodles into a serving dish and sprinkle the Parmesan cheese over (optional).