Pesto & Zucchini Noodles
Course
Main Meals
Cuisine
Vegetarian
Keyword
IBS Friendly Recipe
Ingredients
1/3
Zucchini
1
handful
Linguine
you can use Gluten Free if you choose.
For the pesto
1
handful
Fresh Basil leaves
1
dollop
Olive Oil
1
tbsp
Pine Nuts
1
tbsp
Parmesan Cheese
optional, or you can use dairy free cheese.
1
pinch
Salt and Pepper
Instructions
wash and chop the zucchini and add to a pan of water. Bring to the boil and cook through until tender.
Add the pasta to a pan of boiling water and cook as per instructions.
Add the pesto ingredients into a hand blender and whiz up until you have reached your desired consistency.
Drain the pasta and zucchini, add to a bowl and dollop the pesto on top, adding further fresh basil leaves and a few sprinkled pine nuts over the top.