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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
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Posts : 28411
Join date : 2013-01-12

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).

    Current date/time is Wed 28 Sep 2022, 9:42 pm