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Zucchini spaghetti, kale pesto

Recipe by Jo Feehan- Second Helping

A beautiful low carb option for pesto pasta! Serves 2.

  • 2 medium zucchini
  • 1 cup kale pesto
  • Salt & pepper to taste
  • Kale pesto:
  • 2 cups shredded kale
  • 1 cup basil leaves
  • 1 clove garlic
  • ⅓ cup Pine nuts
  • ⅓ cup grated Grana Padano
  • ⅓ cup extra Virgin Olive oil
  1. Using a mandolin, spiraliser, julienne peeler or some very wicked knife skills turn your zucchini into long thin ‘noodles’.
  2. To make the pesto, put all the ingredients in a blender or food processor and blitz until you have a smooth creamy consistency.
  3. Heat a tablespoon of oil in a frypan and gently sauté the zucchini with the kale pesto over a low to medium heat. You want the zucchini to soften slightly and the pesto to coat all the strands. This should only take 1-2 minutes.
  4. Remove from heat. Season with salt and pepper, grate a little more grana padano on top and serve.
  5. Leftover kale pesto can be kept in an airtight jar in the fridge with a small layer of oil on top to prevent it oxidising.

Enjoy your zucchini spaghetti with kale pesto as a lighter, low carb option!

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