Spaghetti di zucchine al pesto di basilico,con feta sbriciolata, mandorle e pinoli 
Zucchini Spaghetti with Basil Pesto, Crumbled Feta, Almonds, and Pine Nuts
A really easy and quick vegetarian main dish with just a few ingredients, which can also become an unexpected and appreciated appetizer.
Zucchini Spaghetti with Basil Pesto, Crumbled Feta, Almonds, and Pine Nuts
A really easy and quick vegetarian main dish with just a few ingredients, which can also become an unexpected and appreciated appetizer.
Cooking Instructions
- 1
First, wash the zucchinis well and trim the ends. Then create the spaghetti using a julienne peeler (or another tool that does the same job).
- 2
In a small pan, add a drizzle of oil and toast the sliced almonds and pine nuts, being careful not to burn them.
- 3
For the basil pesto, you can use store-bought or make it at home like I do. Just take a bunch of basil, remove the leaves, wash them gently, pat dry with paper towels, and place in a blender cup that has been in the freezer for 30 minutes along with the blades. Add two small ice cubes and blend intermittently (to prevent the basil from heating and oxidizing), along with pine nuts, olive oil, and Parmesan cheese.
- 4
Add three tablespoons of pesto to the zucchini spaghetti and mix well to combine.
- 5
Add the sliced almonds, pine nuts, and crumbled feta, and mix well again. (Set aside a few cubes of feta if you like, for plating.)
- 6
Now you can serve your zucchini spaghetti as you like, even with a sprinkle of pepper if you wish.
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