Zuchetti' with pesto Recipe
Ingredients
2 teaspoons finely grated lemon zest
2 tablespoons 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
6 large zucchinis
1/2 cup (130g) good-quality basil pesto
Zuchetti' with pesto Recipe
Method
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.
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