Zucchini pasta with roasted red pepper pesto

This is a 10 even with the toned down substitutions.  The zucchini pasta is a really neat and delicious idea; the pesto has a nice citrus kick — all the flavors combine nicely.  Quick and easy as well…

Ala Andrea’s easy vegan cooking.

Substitutions:  Fresh bell peppers for the pablanos.

  • 1/3 to 1/2 cup lightly toasted pine nuts (toast them in a pan over medium heat, and don’t let them burn.)
  • 2 cloves garlic
  • 1 teaspoon coarse salt (or to taste)
  • 2 tablespoons extra virgin olive oil
  • 3 roasted green poblano peppers*
  • 1 tablespoon orange juice concentrate
  • 1 bunch fresh basil, tough stems removed
  • 3 roasted red peppers from a jar, chopped
  • leafy greens for the salad base
  • olives for garnish
  1. In a food processor, combine pine nuts, garlic, salt, oil, green peppers and orange juice concentrate. Purée.
  2. Wash and trim the basil and roughly chop. Add to the processor and pulse to chop it well, but don’t purée it. The basil should have texture and be visible.
  3. Chop the red pepper and add it to the processor. Pulse a couple of times to distribute it evenly but keep it chunky.
  4. Just before serving, toss the pesto with the noodles. Place on a platter or in a large shallow bowl that has been line with a dark leafy green (I used endive), and garnish with olives if you wish.

Zucchini was mandolin’d and sauteed.


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The Crew are omnivorous land mammals