Recipe courtesy of Chef Alexandre Coupy; from the Sheraton Hotel, Pretoria.

 Ingredients:

Pasta:

Pesto:

Other:

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.

6 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *