Zucchini pasta, Is that even possible?? I asked the same question when I first skimmed across the idea for a quick dinner recipe. I reckon anything is possible in the culinary world if you challenge your imagination. I had to try this recipe out and see if it was a good as it looked. I didn’t actually follow any recipe on how to make the “pasta” I just played around with the last of my summer squash until I formed a conclusion with how to go about making this dish.
For a while now I’ve been wanting to make pumpkin seed pesto. This is my favorite way to eat and make pesto. The difference you will see in my recipe is there is no Parmesan, or lemon juice added to it. I feel the cheese adds too bold of a flavor and covers up the nuttiness and herb taste. I didn’t add lemon juice due to the fact that usually when I cook pasta, that is when I add the acidity is during the pasta stage.
This idea lead me to have a solid dinner and a wonderful recipe to share. This is perfect for anyone who is gluten free, or vegan. This is a very light meal and is meant for 1 person. Just double up on the recipe to feed everyone else. 🙂
Active Time: 15 Minutes
Total Time: 20 Minutes
For the Pesto:
-3/4 Cup Evoo
-1/2 Cup Pumpkin Seeds
-1 Cup Basil Leaves
-1 Garlic Clove
-In a food processor, add the garlic clove and pumpkin seeds. Blend for 20 seconds.
-Add in ½ cup of basil leaves and half of the evoo. Blend until a smooth puree forms.
-Add in the remaining basil and olive oil. Continue to puree until smooth or texture of your liking.
-Season with salt and pepper, taste, adjust oil or other ingredients if needed.
For the Zucchini “pasta”:
-1 Tablespoon Pumpkin Seeds
-2 Tablespoons Pumpkin Seed Pesto (See above)
-Using a peeler begin to peel the zucchini on the same side until you reach the seeded area.
-Slightly turn the zucchini clockwise and continue peeling. Do this all the way around until all you have left is the middle.
-Pick through the pile and discard the skin and seed layers. Keep the remaining scraps.
-Turn stove to medium heat and heat a frying pan until hot.
-Once pan is hot toss in zucchini and squeeze lemon juice on top. Be sure to remove the seeds from the lemon.
-Season with salt and pepper and toss in pan for 3 minutes. You don’t want to cook the zucchini all the way. Keep a little crunch left in it or it will become too mushy to enjoy.
-Once zucchini is hot, you may either add 2 tablespoons of the pesto to the pasta and toss with it, or as I prefer place noodles in a bowl and spoon pesto on top.
-Garnish with pumpkin seeds and cheese of your liking.
**Note: The texture of many peoples pesto’s vary depending on their liking. I prefer mine smooth. My awesome little food processor doesn’t give the the best smooth consistencies on many of my sauces so I used my small immersion blender instead to smooth it out. You may need to add more oil during this stage if you choose to not have a chunkier pesto. Also you may choose to add in parmesan cheese, and lemon juice to your pesto..go right on ahead I wont judge! Feel free to toast the pumpkin seeds to for an extra bonus in flavor.