- Double Tomato Pesto Spaghetti With Zucchini Noodles.jpg (28.22 KiB) Viewed 360 times
Preparation Time: 20 minutes
Cooking time: 10 minutes
Serves: 4
If served as four portions provides 673 cals, 25g fat (of which 3g saturates), 10g sugar and 0.2g salt per portion.
Ingredients
For the pasta and zucchini noodles:
- 28g (8oz) whole grain spaghetti
- 1 large zucchini
For the pesto:
- ⅔ cup walnuts
- 382g (24oz) cherry or grape tomatoes
- 2 tbsp olive oil, plus more for drizzling
- ¼ cup oil packed sun dried tomatoes, rinsed and drained
- 2 garlic cloves, roughly chopped
- ½ tsp finely grated lemon zest
- 1 - 2 tbsp lemon juice
- ¼ tsp red pepper flakes
- ¼ tsp salt, to taste
- Freshly ground black pepper, to taste
For the garnishes:
- ½ cup lightly packed basil leaves, larger leaves torn into small pieces
- Freshly grated Parmesan cheese, for serving (optional)
- Olive oil, for drizzling
Method
1. Bring a large pot of salted water to boil for the spaghetti. Cook the pasta until al dente, according to package directions. Drain and transfer to a large serving bowl. Spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.
2. Toast the walnuts: In a medium skillet over medium heat, cook the walnuts, stirring occasionally, until they smell nice and fragrant, about 7 minutes. Set aside to cool.
3. Cook the cherry tomatoes: In a large saucepan over medium - high heat, combine the cherry tomatoes, olive oil and a pinch of salt. Cover the pot and cook, stirring occasionally, until the tomatoes have burst open and they are cooking in their own juices, about 7 to 8 minutes. Set aside.
4. In a food processor, combine the walnuts, half of the cooked tomatoes, sun dried tomatoes, garlic, lemon zest, 1 tbsp lemon juice, red pepper flakes, ¼ tsp salt and several twists of freshly ground black pepper. Blend until the mixture is pretty smooth, then season to taste with additional lemon juice, salt and/or pepper until the flavours really sing (if that does not do the trick, add some more sun-dried tomatoes). Blend again.
5. Pour the pesto over the spaghetti and toss to combine. If you will be consuming this dish in one sitting, go ahead and toss in all of the zucchini noodles now, too. (If you plan on having leftovers, store the zucchini noodles separately from the rest, as they leach water when they are exposed to salt - just pile the noodles on top of individual bowls and wait to stir them in when ready to eat.
6. Pour the rest of the cherry tomatoes on top of the dish, and sprinkle the basil over them. Toss gently, and divide the mixture into bowls. Top individual bowls with Parmesan if you desire and a light drizzle of olive oil.
7. Serve immediately.
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