Summery pesto zucchini pappardelle noods! obsessed with this pesto tossed with bursted tomatoes, corn and zucchini pappardelle (just an easy shred with a peeler and perfect if you don't have a spiralizer). See the full recipe below!
Pappardelle Zucchini with Ginger Pesto
4-5 zucchini, thinly sliced with a peeler
1 cup mini cherry tomatoes, halved
1 corn on the cob, removed from stalk
For the Pesto
2 cups basil
1⁄2 teaspoon minced ginger
1 cup spinach
1 tablespoon Califia Farms Unsweetened Almondmilk
2 garlic cloves
1/2 cup olive oil
juice of 1 lemon
1/4th cup walnuts
Salt and pepper to taste
Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside.
Next, peel your zucchini and cut your corn off the cob.
In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!
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