Tomato Zucchini Pasta with Avocado Basil Pesto.
October 15th, 2011
The raw dish is incredibly tasty and also very good for you while being low in calories.
Ingredients.
For the pasta
- 1 kg of zucchini (small if you have a vegetable pasta cutter or large if you are making strips with a vegetable peeler)
- 8 sun-dried tomatoes
- 1 cup water
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- Salt
- Cherry tomatoes to serve
For the pesto
- 1 bunch basil
- 1 avocado
- 1 clove of garlic
- 1 tablespoon oil
- 1/3 cup pepitas
- Salt
Method.
Add the sun-dried tomatoes and the water to a blender and leave to soak for a minute.
Prepare the zucchini using either vegetable pasta cutter to make spaghetti or a vegetable peeler to make fettucini.
Add the red wine vinegar, olive oil and salt to the sun-dried tomatoes. Blend until you have a smooth sauce. Take about half of the sauce and stir through the zucchini and leave to sit.
Add all the pesto ingredients to the blender and pulse until the pesto is creamy.
Halve the cherry tomatoes and stir into the zucchini with about half the pesto. Serve with a large spoon of pesto on top.