Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
from Cookie + Kate


Ingredients
You need 15 Ingredients
Steps
Showing 3 out of 6 Steps
  1. To make the pesto: In a food processor, combine the arugula/basil, cooled pecans, Parmesan, garlic and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.
  2. Toast the pecans: In a large skillet over medium heat, toast the pecans, while stirring frequently, until they're nice and fragrant, about 4 to 5 minutes. Transfer the pecans to a bowl to cool.
  3. Bring a large pot of salted water to boil. Cut off the tough ends of the squash and remove any discolored skin with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time. Stop once you get to the seeded part, then turn the squash to work on the next side.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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