Zucchini Pappardelle
33
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 large zucchini, spiralled into noodle shape (6 cups)
2 cups packed cilantro
1/4 cup chopped onion
1/4 cup chopped toasted pepitas
1 serrano pepper, seeded
1 garlic clove, chopped
2 tbsp white-wine vinegar
1/2 tsp salt
1/2 tsp pepper
250 g egg pappardelle pasta
1/2 cup olive oil
1/2 cup crumbled feta or ricotta
Parmesan, (optional)
Instructions
PLACE zucchini spirals on a kitchen towel to absorb excess liquid.
PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.
COOK pasta in a pot of salted boiling water following package directions, until tender, 7 to 8 min. Reserve 1/4 cup cooking water before draining the pasta. Return pasta to pasta pot.
STIR reserved pasta water, pesto, zucchini and feta into pasta until well coated. Scoop onto 4 plates and top with shaved parmesan.
Nutrition (per serving)
Calories 605, Protein 15g, Carbohydrates 51g, Fat 39g, Fibre 4g, Sodium 802mg.
Excellent source of folate.