Gluten Free Pasta and Pesto
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4/5
(3 Votes)
Ingredients
- 1 large zucchini, spiralized
- 2 cloves garlic
- 4 cups baby spinach
- 1 cup fresh cilantro
- 6 sun-dried tomatoes in oil
- cup hemp hearts
- ¼ cup cold pressed extra virgin olive oil
- ½ tsp red pepper flakes (more if you like it spicy!)
- juice of ½ lemon
- Sea salt to taste
Details
Servings 2
Level of difficulty Average
Preparation time 15mins
Cost Average budget
Adapted from healthyeatingandliving.ca
Preparation
Step 1
Spiralize the zucchini and reserve.
Step 2
Mince garlic cloves in a food processor, then add the remaining ingredients except for the olive oil.
Step 3
Slowly drizzle in the olive oil while the food processor is running.
Step 4
Toss the zucchini noodles with the pesto.
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Chef Tips and Tricks
8 Mistakes That Everybody Makes With Pasta
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?
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