Pesto Squash Noodles and Spaghetti | True Citrus

Ingredients

• For the Pesto:
• 2 c packed fresh arugula and/or basil, tough stems removed
• 1/2 c sliced shelled pecans
• 1/2 c freshly grated Parmesan cheese
• 2 medium garlic cloves, peeled and roughly chopped
• 1/4 tsp salt
• 1/2 c extra virgin olive oil
• 1 packet of True Lemon 32 Count 100 Count 500 Count Add to Cart
• Freshly ground black pepper, to taste
• For the squash noodles and spaghetti:
• 1 medium zucchini, julienne
• 1 medium yellow squash, julienne
• 1/3 lb (a little over 5 ounces) spaghetti
• For the burst tomatoes:
• 1 pt cherry tomatoes
• 2 tbsp olive oil
• Dash red pepper flakes
• Dash salt