Thursday, January 19, 2012

Zucchini, Basil, Pine Nut Pasta

Zucchini, Basil, Pine Nut Pasta
adapted from food on paper

500 g. dry linguine (or other pasta)
1 large zucchini, grated (or 2 small/medium zucchinis)
handful of basil, chopped coarsely
1 clove garlic, minced
45 g. pine nuts (about 1/2 cup)
juice of 1 lemon (plus zest, optional)
dried chilli flakes (optional)
salt and pepper (to taste)
grated Parmesan (to garnish)

1. Cook linguine until al dente.
2. While linguine is cooking, in a heavy-bottomed dry pan, toast the pine nuts on medium-low heat, stirring them until they are all brown and fragrant (being careful not to burn).
3. Drain pasta and add back into pot, and add rest of ingredients and cook on medium-low heat until garlic is fragrant and everything is combined well.

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