Looking for a quick, easy, and ultra fresh idea for dinner tonight? Try this gorgeous zucchini pasta by Stefania D’Alessandro of La Tortoise. A mouthwatering pesto made with wild garlic leaves, fresh lemon, cashew nuts, pine nuts and ripe avocado combines with freshly spiroolied zucchini to create a heathy dinner you can prepare in a few minutes time. Enjoy!
2 large zucchini, peeled
1 small ripe avocado
20 g wild garlic leaves
1 lemon (juice)
1 tbsp cashew nuts
1 tbsp pine nuts
Prepare the pesto:
1) blend all the ingredients except zucchini.
2) Spiralize zucchini into spaghetti, add the pesto and eat immediately.
As far as I’m concerned, I like a lot the crunchy texture of freshly spiralized zucchini spaghetti. Shouldn’t you like it, just put the spaghetti (without pesto!) into a colander and let them drip dry for about 20 minutes. After this, wrap them in kitchen paper and squeeze slightly to get rid of as much water as possible.