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…
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
- In a food processor, combine pine nuts, garlic, salt, oil, green peppers and orange juice concentrate. Purée.
- 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.
- Chop the red pepper and add it to the processor. Pulse a couple of times to distribute it evenly but keep it chunky.
- 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.