Cappello's Fettuccine with Pesto and Zucchini by: Whole Body Healing

Pesto

INGREDIENTS

1/2 cup of fresh basil

1/2 cup of arugula (spinach or kale work well too!)

1/4 cup of walnuts

2-3 cloves of peeled garlic

Juice of 1 lemon

2-3 tbsp. of olive oil

1 tsp. of Himalayan salt

1 tsp. of pepper

1/4 cup of parmesan cheese (optional)

 

INSTRUCTIONS

*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)

 

Summer Pesto Noodles

INGREDIENTS

1 zucchini, “zoodled”

1 cup of cherry tomatoes, halved

4.5 oz. of Cappello’s Fettuccine (about half the box)

1/4 of a white onion

1 clove of garlic

1 tsp. of salt

1 tsp. of pepper

2 tsp. of olive oil

INSTRUCTIONS

*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

 

 

View original recipe here.