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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Zucchini "Pasta" with Mint Pesto

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Zucchini "Pasta" with Mint Pesto Empty Zucchini "Pasta" with Mint Pesto

    Post by Lobo Mon 25 Jan 2016, 12:22 am

    Zucchini "Pasta" with Mint Pesto Img100l
    Zucchini "Pasta" with Mint Pesto
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    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.






    • 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

    Zucchini "Pasta" with Mint Pesto Wine-pairing-icon-white

    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).
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