Zucchini Noodles with Pesto, Pistachio and Pine Nuts
Ingredients
- 2 large zucchini
- 1/4 cup pesto
- 1/4-1/2 cup toasted pine nuts
- 1/4-1/2 cup roasted and salted shelled pistachio nuts
- 10-12 cherry tomatoes cut in half
- 2 oz shaved Parmesan
- olive oil
- salt and pepper
Instructions
- Cut zucchini into ribbons with a spiralizer*
- Line a baking sheet with foil and spray with cooking oil spray.
- Put noodles on foil and add tomatoes. Season with salt and pepper.
- Drop small spoonfuls of pesto over vegetables and use your fingers to toss vegetables with the pesto to evenly distribute.
- Bake at 400-425 for 15-20 minutes, or until vegetables look done.
- Remove from oven and toss nuts in and sprinkle cheese over all. Return to oven 1-2 minutes to warm nuts and melt cheese. Serve immediately. Makes 2 main dish servings or 3-4 side dish servings.
Notes
*this recipe will work with anyway you want to cut your zucchini, but to mimic the taste of actual pasta, the spiral cut noodles work the best