Zucchini linguine seem to appear all over the Internet these days. But is it worth the hype?I’d definitely say yes if, just like, you regularly crave fresh and crunchy meals, that are both comforting and nourishing.
I love tasting ingredients in their purest form. But I also love mixing and matching loads of different textures and flavours, that’s when I came up with this very recipe. Reading loads of cookbooks you come across different chefs and food entrepreneurs and hereby also with many different techniques on how to combine flavour, texture and heat.
So I took this very recipe as a challenge, to incorporate into my own recipes what I’ve learned over the years. At the beginning I was still using some dairy in the red walnut pesto, but the more I made the recipe, the more I realised that I wouldn’t need it as it was already rounded up by itself.
Over the years I’ve experimented quite a lot with zucchini noodles, ranging from creamy avocado to tangy cheesy sauces, but in the end, when I most crave them, it always takes me back to the red and green flavour explosion.
Zucchini Linguine with Red Walnut Pesto
Ingredients
- 4 Zucchinis
- 50 g dried tomatoes
- 90 g walnuts
- 125 ml walnut oil
- 1 tbsp Cashew Butter
- salt
- black pepper
Instructions
- In a frying pan roast the walnuts with 30ml of oil.
- Then blitz the dried tomatoes, the roasted walnuts and the Parmesan in a food processor. Add the remaining oil and pulse until mixed well and smooth.
- Season with salt and pepper.
- Now you can start preparing your zucchini linguine with your spiral cutter.
- Boil the linguine on maximum heat for 2-3 minutes. Drain the pasta and put it back into the pot.
- Add 1 tbsp pesto per serving, which you gently fold in.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
