Updated May 25, 2017Chatelaine
large zucchini, spiralled into noodle shape (6 cups)
chopped toasted pepitas
serrano pepper, seeded
garlic clove, chopped
egg pappardelle pasta
crumbled feta or ricotta
- 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.
NutritionCalories 605, Protein 15 g, Carbohydrates 51 g, Fat 39 g, Fibre 4 g, Sodium 802 mg. Excellent source of folate
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