Spaghetti on zucchini, basil and almond pesto
Zucchini contains no calories and for this reason it is highly beneficial to our body. Among its most important benefits, it contains all nutrients to protect your cardiovascular system. To enjoy all the benefits of zucchini, as in our recipe, it must be steamed or eaten raw. Here is a simple and delicious way to prepare them. Made with almonds, basil and fresh parsley, this pesto recipe is ready in a jiffy and will be appreciated by all.
|Prep time: 10 minutes|
|Cooking time: 10 to 12 minutes|
|Servings or yield: 2|
|Difficulty level: Easy|
|200g of fresh or dried spaghetti|
|2 tbsp. roasted Sesame Seed|
|2 tbsp. extra virgin olive oil|
|4 medium zucchini|
|60g sliced almonds|
|¼ cup fresh parsley leaves|
|¼ cup fresh basil leaves|
|½ cup extra virgin olive oil|
|½ cup grated Parmesan cheese|
|Salt and pepper to taste|
Clean and cut zucchini in half-inch slices and place in a large saucepan with ¼ cup water. Cover and cook over low heat for 10 minutes.
Meanwhile, cook spaghetti in a large pot of salted boiling water until "al dente". Reserve 1/4 cup of cooking water before draining pasta. Transfer pasta to a large bowl, add 2 tsp.
Toasted sesame seed and 2 tsp. Olive oil and mix well. Reserve, keep warm.
Transfer zucchini into the bowl of a blender. Add the rest of ingredients for pesto with ¼ cup reserved cooking water pasta. Mix at maximum speed until homogeneous.
Transfer pesto to a serving bowl, add spaghetti, salt and pepper to taste, serve and enjoy.