Jun 05, 2017
Cappello's Fettuccine with Pesto and Zucchini by: Whole Body Healing
Ingredients
- 1/2 package Cappello’s Fettuccine
- Pesto:
- 1/2 cup fresh basil
- 1/2 cup arugula (spinach or kale work well too!)
- 1/4 cup walnuts
- 2-3 cloves peeled garlic
- Juice of 1 lemon
- 2-3 tablespoons olive oil
- 1 teaspoon Himalayan salt
- 1 teaspoon pepper
- 1/4 cup Parmesan cheese (optional)
- Summer Pesto Noodles:
- 1 zucchini, “zoodled”
- 1 cup cherry tomatoes, halved
- 1/4 white onion
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons olive oil
Instructions
- Pesto: Place all ingredients except olive oil in a high speed blender of food processor
- Omit parmesan cheese if you avoid dairy
- Blend on low while running a slow drizzle of olive oil into the blender
- Mix until all ingredients are well combined
- Yields about 1 cup of pesto (I also used about 1/4 of a cup in this pasta recipe)
- Noodles: Place pot of water on the stovetop and bring to a boil. Add a pinch of salt
- While the water heats, prepare the vegetables:
- Dice the shallot and garlic
- Rinse zucchini and tomatoes
- “Zoodle” the zucchini (you can also use a cheese grater)
- Halve the tomatoes and set aside
- Prepare the Cappello’s Fettuccine as instructed. Careful not to overcook!
- Strain, cover, and set aside in a large pot
- Heat the olive oil on a large skillet. Add in the garlic, shallots, salt and pepper, mixing well for about 30-45 seconds
- Add the zucchini “zoodles” and coat in the oily mixture for 2-3 minutes. The zoodles do not need much time and should remain crunchy.
- Combine the ingredients in skillet with the pasta in the large pot
- Add the pesto and stir until well combined
- Top with tomatoes and freshly grated parmesan cheese