Raw Zucchini Pesto Pasta

What’s your favourite late summer food?

It’s been a little easier to remember what summer food is like after the last weekend of weather. A taste of warm sun rays have brought about the craving for fresh food and cold beers. There were a few things that I thought of sharing today, including barbecued veggie kebabs and rice paper rolls, but I decided to do another revamp of an old one, one that was a staple during our van year. And yes, we had a spiraliser in the van. What of it.

When I first started eating zucchini noodles, I was surprised at how much more filling they seemed when created in this shape. I’m sure I wouldn’t feel quite as satisfied from eating a whole zucchini. We have eaten many variations on this dish, usually with whatever’s on hand and sometimes going as far as to lightly saute them to heat them up (with satay sauce, mmm). Pretty versatile. This is a particularly easy one – perfect for those late summer nights when you just don’t want to deal with putting any extra heat in the kitchen.If you already have some pesto prepared, it comes together in a matter of minutes.

Raw Zucchini Pesto Pasta
(serves 2)

2 smallish/medium zucchinis
3 Tbsp pesto, like this, this or this!
1 Tbsp lemon juice
½ cup cherry tomatoes, halved
2 Tbsp pepitas
Salt and pepper to taste

Chop the ends off your zucchinis, and using a spiraliser, create noodles with them and place in a bowl.

Combine pesto and lemon juice, and mix through noodles. Taste for seasoning.

Separate noodles into two bowls, then top with cherry tomatoes and pepitas. Voila!