Wednesday I introduced Project Pesto. As promised I will share with you my first 'pesto dish'. Yesterday I wanted to make a very healthy meal, just because I felt like it. I also had enough time to cook. And believe me, that is what you need for this dish. What an awful lot of work! But I have to say, it was really worth it. What a great way to replace carrots and zucchini for pasta, so delicious! I read about this meal very often, but in every recipe I noticed that they used a special machine to make the 'pasta'. Of course I don't have this machine. But I just knéw I could make it without the machine. (Note: if you do have the machine, it's totally NOT a lot of work!) I used carrots and zucchini, just because I had them at home. You can also use a lot of other vegetables for this 'pasta'. The same is true for the tomatoes. If you have other vegetables in stock or when you just don't like tomatoes that much, use them. You can also add chicken or some other kind of protein if you like. Be creative!
What you need for 1 person
2 carrots
1 small zucchini
1 large tablespoon homemade pesto
7 cherry tomatoes
1 tablespoon grated Parmesan cheese
1 tablespoon pine nuts
How to make it
Cut the carrots and the zucchini in very small strips. Let them simmer in a frying pan for +/- 8 minutes. I don't like overcooked carrots, so I've put the carrots and the zucchini in the pan at the same time. If you like your carrots more cooked, then you can put the carrots in first for +/- 4 minutes and put in the zucchini later.
Toast the pine nuts in a frying pan without oil or butter in 3 min. until golden. Let it cool on a plate.
Cut the tomatoes in half and put them in the pan together with the carrots and zucchini. Bake at high heat for about 2 minutes.
Then add the pesto, Parmesan cheese and the pine nuts until everything is warm and mixed well.
Bon appetit!!
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