All recipes / Pappardelle Zucchini with Ginger Pesto
Pappardelle Zucchini with Ginger Pesto
This grain-free pasta dish only requires a blender and one pan. The perfect weeknight dinner!
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Ingredients
4-5 zucchini, thinly sliced with a peeler
1 cup mini cherry tomatoes, halved
1 corn on the cob, removed from stalk
For the pesto:
2 cups basil
1⁄2 teaspoon minced ginger
1 cup spinach
1 tablespoon Califia Farms Unsweetened Almondmilk
2 garlic cloves
1/2 cup olive oil
1 lemon, juiced
1/4 cup walnuts
Salt and pepper to taste
Directions
01
Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almond milk, garlic, oil, lemon juice, walnuts, and salt and pepper. Blend well and set aside.
02
Next, cut your zucchini into ribbons and cut the corn off the cob.
03
In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir.
04
Next add in the zucchini noodles and pesto, mix well and cook down the zucchini noodles. Serve and enjoy!
