Recipe courtesy of Chef Alexandre Coupy; from the Sheraton Hotel, Pretoria.
Ingredients:
Pasta:
- 2 Zucchini (1 green and 1 yellow)
Pesto:
- 100g sundried tomatoes
- 1 tsp lemon juice
- 3-4 cloves of garlic (per your preference)
- ½ tsp sea salt
- 100ml olive oil
- 50g pine nuts
- 50g parmesan cheese
- 5g basil leaves
Other:
- 100g cherry tomatoes
- 10g sunflower seeds
- 10g basil leaves
- Parmesan for garnish
Instructions:
For the Sundried Tomato Pesto – Place all ingredients listed above under “Pesto” into a blender and blend until smooth.
For the pasta – Use the mandolin to shave the zucchini into slices lengthways. Julienne the zucchini shaving and soak in ice water for 30 minutes.
Final assembly – Cut cherry tomatoes into halves. Remove the zucchini pasta from the ice water and pat dry. Mix the zucchini with pesto, cherry tomatoes and arrange on the plate. Tear the fresh basil leaves over pasta and sprinkle with sunflower seeds and grated parmesan cheese.
The Zucchini pasta dish sounds amazing. I’ll definitely give it a try! Stunning website Lishe!!!
This is really interesting, You are a very skilled blogger.
I have joined your feed and look forward to seeking more
of your fantastic post. Also, I’ve shared your site in my social networks!
Thank you for kind words and for visiting Lishe.
What’s up, all is going perfectly here and ofcourse every one is sharing information, that’s actually good, keep up writing.
This is really interesting, You’re a very skilled blogger.
I have joined your rss feed and look forward to seeking more of your great post.
Also, I have shared your web site in my social networks!
Thank you for your feedback.