It may be fall, but if you’re trying to hold on to summer check out this summer-inspired dish, fresh from the garden in this episode of The Channel Cooking At Home with Mary Writz, vice president of product management at San Francisco cybersecurity vendor ForgeRock.
Want to give it a try?! Follow the recipe below.
INGREDIENTS
3 zucchini squash
2 cups cherry tomatoes (sliced in half)
8 oz fresh mozzarella (diced into chunks)
2 cups fresh basil
2 tbsp pine nuts (or walnuts)
2 cloves garlic
1/2 cup shredded parmesan cheese
1/2 cup olive oil
Salt to taste (1/4 tsp)
Pepper to taste (1/8 tsp)
INSTRUCTIONS
Zucchini Noodles:
Spiralize zucchini into noodles, or you can slice lengthwise thinly with mandolin or knife.
Heat skillet on medium heat with some olive oil, and add the zucchini.
Cook until soft, but not so soft that they’re mushy.
Basel Pesto Sauce:
Use a food processor, or mortar and pestle to combine basil, nuts, and garlic.
Then add the olive oil, and salt and pepper to taste. Blend.
Add shredded parmesan cheese. Blend again.
Finally, Assemble The Dish:
Combine zucchini pasta and basil pesto sauce.
Then top off dish with mozzarella chunks and tomatoes, and enjoy!
The Link LonkOctober 02, 2020 at 12:41AM
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Pasta
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