Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Zucchini "Pasta" with Mint Pesto

Share

Lobo
Moderator
Moderator

Posts : 17792
Thanked : 876
Join date : 2013-01-12

Zucchini "Pasta" with Mint Pesto

Post by Lobo on Mon Jan 25, 2016 8:22 am


Zucchini "Pasta" with Mint Pesto


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 to 4
For a dish with more dramatic contrasts of color, use only the squash flesh that includes some of the colored skin. In this case, you will need about 8 green and 8 yellow squashes.



  • Printer Friendly Version






  • 80

Ingredients:


  • 1 cup firmly packed fresh mint leaves
  • 1/3 cup vegetable stock or canned broth
  • 3 Tbs. grated asiago cheese, plus extra for
      garnish (optional)
  • 2 large garlic cloves, cut up
  • 2 tsp. olive oil
  • 3 yellow summer squashes, about 3/4 lb. total
  • 3 zucchini, about 3/4 lb. total
  • 1/4 cup chopped shallot
  • 1 1/2 tsp. dried thyme
  • Salt and freshly ground pepper, to taste


Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

Directions:

In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.

Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.

Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.

Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.

Transfer to a warmed serving dish and toss with extra cheese. Serve hot.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).

    Current date/time is Sun Dec 04, 2016 8:08 am